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easy chicken bean burritos cut in half and stacked on a plate.

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5 from 1 review

Easy Chicken Bean Burritos Meal Prep

Recipe by Danielle

Try my Easy Chicken Bean Burritos Meal Prep recipe for a quick way to use shredded chicken in your make-ahead lunches or dinners! These burritos are freezer-friendly and simple to make, with all the reheat instructions included!

  • Total Time30 minutes
  • Yield6 burritos 1x

Ingredients

Scale
  • 1 (16-ounce) can refried black beans
  • 1/2 cup mild salsa
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon fine sea salt or kosher salt
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon chili powder
  • 6 burrito size tortillas
  • ~3 cups packed cooked shredded chicken
  • 1 1/2 cups shredded cheese Mexican blend

Instructions

  1. Season the beans: In a medium bowl, combine the refried beans (1 can), salsa (1/2 cup), garlic powder (1/2 teaspoon), cumin (1/2 teaspoon), salt (1/2 teaspoon), onion powder (1/4 teaspoon), and chili powder (1/4 teaspoon). Mix until smooth.
  2. Assemble burritos: Set up a mini burrito assembly area. If tortillas are cold, wrap in a damp paper towel and heat them for 15 seconds in the microwave to make them more foldable and less likely to rip. Make 6 burritos, one at a time. Fill each burrito with: 1/3 cup bean mixture, 1/2 cup lightly packed shredded chicken, and 1/4 cup shredded cheese. Wrap your burritos by folding the sides over, wrapping over from the bottom and tucking in the sides (see photos in the post above!). 
  3. Store: To store in the fridge, place all burritos in an airtight container with lid for up to 4 days. Include a dry paper towel in the container to absorb moisture. To store in the freezer, wrap each burrito tightly in parchment paper or foil, then store in another airtight container or freezer bag for 3-6 months for best quality.
  4. Reheat: There are lots of ways to reheat burritos and you will probably develop a preferred method over time. Here are my recommendations:
    • Reheat from the fridge:
      • Heat in a skillet with some oil on low for about 4 minutes per side (seam side down first) until the internal temperature is at least 135F.
      • Air fry at 350F for 6-10 minutes, or until the burritos are crispy and golden brown.
      • Reheat in a toaster oven for 7-8 minutes (depending on your toaster oven – leave wrapped for first few minutes).
      • Or, you can also toast for 4-5 minutes to get the outside crispy, then microwave for 30-45 more seconds to ensure it’s heated through.
      • I would not recommend completely microwaving, they’ll probably be a bit soggy that way.
    • Reheat from frozen: For the best results, take a burrito out of the freezer the night before you plan to eat it so it can thaw.
      • If necessary to cook from frozen, leave the burrito wrapped in foil and heat in the oven at 350F for 30-40 minutes until it’s at least 135F inside.

Equipment

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Notes

Nutrition information estimated with My Fitness Pal.

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  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Mains
  • Method: No Heat
  • Cuisine: Mexican-inspired

Nutrition

  • Serving Size: 1 burrito
  • Calories: 400
  • Fat: 14g
  • Carbohydrates: 35g
  • Fiber: 5g
  • Protein: 32g

Find it online: https://staging.projectmealplan.com/easy-chicken-bean-burritos-meal-prep/