Neil and I generally eat leftover dinner for lunch the next day. There are always those nights when we eat out, make something small/quick, or warm up the last of the leftover leaving no leftovers for lunch the next day. I was talking to one of our friends recently and she said they make frozen burritos in bulk to have for lunches. First of all genius, second Neil love burritos! It was not hard to convince him to make a ton of burritos to have anytime he wants.
We got some ingredients from Costco and some from our weekly CSA. I made a sort of Spanish rice in our rice cooker and chicken in the crockpot. We combined with black and kidney beans, some sautéed veggies, cheese and hot sauce. We made about 25 burritos and stored them in wax paper in ziploc bags in the freezer.
Homemade Frozen Burritos:
- 2 lbs Organic Boneless Chicken Breasts
- Large can of green enchilada sauce
- 1 tbsp Cumin
- 2.5 cups brown rice
- 1 tbsp coconut oil
- 1.5 tbsp veggie boullion
- 1 15 oz can diced tomatoes
- 2 15 oz cans Black or kidney beans (or mix
- 2 tsp olive oil
- 2 bell peppers
- 1 large onion
- 1/2 lb chedder cheese
- small jar of pickled jalapeños (optional)
- hot sauce (optional)
- flour tortillas
- Cook chicken, enchilada sauce and cumin in crockpot for 4-5 hours on low.
- Cook rice in rice cooker with coconut oil, bouillon, and diced tomatoes until tender.
- Chop onion and bell peppers. Sauté in oil oil until onions are light brown and veggies start to soften.
- Grate cheese.
- Rinse the beans.
- When chicken is done, shred the meat with 2 forks.
- Assemble the burritos and make sure to wrap tightly.
- Wrap finished burritos in wax paper (If secured with tape) and place 4-5 burritos in gallon-sized ziplock bag to be stored in freezer.
- We ran out of black beans and used kidney beans for the second half of our burritos. I would even mix hem from the beginning.
- If your chicken still has a lot of liquid you could sauté it with the veggies to condense the sauce and boil off some residual water.
- I made the rice and chicken in the afternoon and then we assembled the other ingredients after dinner one night. We had an assembly line on the counter and were able to get there done and cleaned up in about 45 minutes.