Chicken, Bean and Cheese Burritos

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Anytime I see a freezer burrito I always think “I wish you were delicious” because let’s face it they aren’t. U get a freezer burrito u warm it up it has no filling, a busted tortilla, freezer burn, and tough corners. That’s seems like a lot of disappointment to deal with if you ask me.

Now, I haven’t had a freezer burrito in years and I’m sure with technology, food science, and R & D they probably have something out there edible. BUT I’m sure it comes with one heck of a price tag. Looking at you, super organic free range kale burritos. Now if we do some quick math. It is just wayyyyy more cost effective to make a burrito at home. They taste better, reheat better and my personal favorite thing about homemade food, you know what’s exactly in them. Actually, I think I like the fact I can put whatever I want in them the most.

Sometimes I like to keep things simple so here we are with chicken, beans, and cheese.

A couple side notes I grate my own cheese for this I think it reheats better since shredded cheese has a anti- coagulation agent in it.

Wrap the burritos in plastic wrap for easier reheating. I don’t know what I was thinking with the foil but it was a misstep.


  • 4 Chicken breast
  • 1Tb chili de arbol powder
  • 1Tb cumin
  • 1Tb black pepper
  • 3 limes
  • 1Tb garlic
  • 1Tb cayenne pepper
  • salt
  • flour tortillas
  • Colby jack Cheese, shredded
  • Pinto Beans
  • 1Tb oil
  • 2 cans pinto beans, drained not washed
  • 1tsp salt
  • 1/2tsp black pepper
  • 4 cloves garlic, chopped
  • 1Tb cilantro
  • 1/2c chicken stock
  • 1 jalapeno, small diced
  • 1 yellow onion, small diced


  • Marinade chicken by combining chili de arbol, cumin, black pepper, garlic and cayenne in a bowl.
  • Season chicken generously with salt separately, coat with seasoning blend previously made. Put in Ziploc bag and add in squeezed limes. Toss in the bag as well and marinade overnight.
  • In a sauté pan add in a oil, sauté onions and jalapenos.
  • Add in pinto beans garlic, chicken stock. Season with salt and pepper.
  • Simmer for 20 minutes. Mash with a potato masher. Allow to cool before using.
  • In a hot cast iron pan .Sear chicken for 5 minutes on both sides. Finish in a 350 degree oven for 10-15 minutes till cooked thoroughly.
  • Allow chicken to cool then cube.
  • In a tortilla place beans, cheese and chicken . Roll tightly then tuck the sides and finish out rolls.
  • Keep what you need and store the rest in the freezer!

6 responses to “Chicken, Bean and Cheese Burritos”

  1. Thank you for a great replacement for the tasteless burrito lol! I hate to say it but some restaurants serve just about the same quality…

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