Make-Ahead Mini Chicken & Black Bean Burritos

How to Make Make-Ahead Mini Chicken & Black Bean Burritos

1. 1

   Step 1: Make the filling

   Active 8 min

   In a large bowl combine 2.5 cups cooked shredded chicken, the drained and rinsed black beans (1 can), 1.75 cups cooked brown rice, 3/4 cup prepared mild salsa, 1 teaspoon ground cumin and 1 teaspoon kosher salt. Stir in 1/2 cup (about 57 g) of the shredded Mexican cheese blend now and reserve the remaining 1 cup of cheese for topping. Taste and adjust salt if needed; the finished filling should be moist but not soupy — you should be able to scoop roughly 1/3 cup per tortilla.

   For this step

   • 2 1/2 cupsCooked shredded chicken
   • 1 canBlack beans (15-oz can, drained & rinsed)
   • 1 3/4 cupsCooked brown rice
   • 3/4 cupPrepared mild salsa
   • 1 1/2 cupsShredded Mexican cheese blend
   • 1 teaspoonGround cumin
   • 1 teaspoonKosher salt
   
2. 2

   Step 2: Warm the tortillas

   Active 4 min

   Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Working in batches, warm 4–5 of the small whole-wheat tortillas at a time, 20–30 seconds per side, until pliable and slightly browned — this prevents cracking when you roll them. Keep warmed tortillas covered with a clean towel or stack under foil so they stay flexible while you work.

   For this step

   • 1 tablespoonOlive oil
   
3. 3

   Step 3: Assemble mini burritos

   Active 8 min

   Set a warmed tortilla on a work surface and place about 1/3 cup of the filling (use a 1/3-cup scoop if you have one) in the center. Fold the short ends in, then roll tightly seam-side down and arrange on a rimmed baking sheet in a single layer. Repeat with remaining tortillas and filling. When all are rolled, sprinkle the reserved 1 cup of shredded Mexican cheese blend evenly over the burritos.
   
4. 4

   Step 4: Bake now or freeze for later; finish and yield

   Active 5 min · Passive 18 min

   To bake now: preheat the oven to 375°F (190°C), place the baking sheet in the oven and bake 18 minutes, until the cheese is melted and the tortilla edges are lightly crisp. Use an instant-read thermometer to confirm any prebaked burrito reaches 165°F (74°C) in the center before serving. To freeze: place the assembled, unbaked burritos on a tray and freeze uncovered for 1 hour; then wrap individually in foil or plastic and freeze up to 3 months. Reheat from frozen in a 375°F (190°C) oven for 25–30 minutes until internal temperature is 165°F (74°C); from refrigerated, reheat at 350°F (175°C) for 12–15 minutes. Refrigerate leftovers within 2 hours and use within 3–4 days; always reheat to 165°F/74°C. Makes 20 finished mini burritos; serve 2 burritos per serving (serves 10).
   

1. In a large bowl combine 2.5 cups cooked shredded chicken, the drained and rinsed black beans (1 can), 1.75 cups cooked brown rice, 3/4 cup prepared mild salsa, 1 teaspoon ground cumin and 1 teaspoon kosher salt. Stir in 1/2 cup (about 57 g) of the shredded Mexican cheese blend now and reserve the remaining 1 cup of cheese for topping. Taste and adjust salt if needed; the finished filling should be moist but not soupy — you should be able to scoop roughly 1/3 cup per tortilla.
2. Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Working in batches, warm 4–5 of the small whole-wheat tortillas at a time, 20–30 seconds per side, until pliable and slightly browned — this prevents cracking when you roll them. Keep warmed tortillas covered with a clean towel or stack under foil so they stay flexible while you work.
3. Set a warmed tortilla on a work surface and place about 1/3 cup of the filling (use a 1/3-cup scoop if you have one) in the center. Fold the short ends in, then roll tightly seam-side down and arrange on a rimmed baking sheet in a single layer. Repeat with remaining tortillas and filling. When all are rolled, sprinkle the reserved 1 cup of shredded Mexican cheese blend evenly over the burritos.
4. To bake now: preheat the oven to 375°F (190°C), place the baking sheet in the oven and bake 18 minutes, until the cheese is melted and the tortilla edges are lightly crisp. Use an instant-read thermometer to confirm any prebaked burrito reaches 165°F (74°C) in the center before serving. To freeze: place the assembled, unbaked burritos on a tray and freeze uncovered for 1 hour; then wrap individually in foil or plastic and freeze up to 3 months. Reheat from frozen in a 375°F (190°C) oven for 25–30 minutes until internal temperature is 165°F (74°C); from refrigerated, reheat at 350°F (175°C) for 12–15 minutes. Refrigerate leftovers within 2 hours and use within 3–4 days; always reheat to 165°F/74°C. Makes 20 finished mini burritos; serve 2 burritos per serving (serves 10).