Freezer Burritos

mains chicken

With the right combination of fillings and the ideal reheating method, you actually can make pretty darn good freezer burritos that will make for a quick and easy weeknight dinner later on.

Serves: 4 (8 burritos)

Ingredients

  • 250 g long-grain white rice

  • 1 lime

  • 20 g chopped cilantro

  • 2 red or green peppers, sliced

  • 1 yellow onion, sliced

  • 2 tbsp olive oil

  • 500 g chicken breast or thigh

  • 400g (1 can) black beans, drained and rinsed

  • 1/2 tsp salt

  • 1 tsp chili powder

  • 1 tsp ground cumin

  • 150 ml salsa verde

  • 250 g grated cheese

  • 8 30 cm tortillas

Directions

  • Rinse rice well in cold water, and then add to a medium pot. Cover the rice with 1 inch of cold water and place over medium heat. Once simmering, stir, turn heat down to low, and cover. Cook until the rice has absorbed the water and is tender, about 8 to 10 minutes. Remove from heat, drain off, cover, and let steam for 5 minutes. Stir in lime juice and cilantro.

  • In a large skillet over medium-high heat, add half the olive oil, sliced peppers, and onions. Cook until peppers and onions start to caramelize in places, 8 to 10 minutes. Scoop out onto a plate and set aside.

  • In the same skillet over high heat, add the rest of the olive oil and the chicken. Fry until the outside is golden, but the chicken is not yet cooked through. Add beans and stir together until warm. Add the salt, chili powder, and cumin, and then add the salsa verde. Remove from heat.

  • In the lower-middle section of the tortilla, add rice, peppers and onions, chicken and beans, and cheese. Fold in the sides and roll into a tight burrito.

  • If freezing, wrap the burritos in aluminium foil, and store in a freezer-safe container. Store for up to 6 monts (preferably max 3)

  • To reheat, unwrap from foil and place on a microwave-safe plate. Microwave on defrost for 7 minutes per side, or until the burrito has completely thawed. Transfer burrito to a nonstick skillet over medium-low heat and cook for 3 to 4 minutes per side, or until the burrito is crispy on the outside.

  • To reheat a large burrito in the oven, preheat the oven to 200°C. Place the wrapped burrito on a baking sheet and heat in the oven for 45 minutes. Remove, unwrap the burrito, and put back in the oven for another 10 minutes to get a crispy exterior.