– 2 cups shredded cooked chicken – 1 cup cooked rice – 1 can black beans, drained – 1 cup shredded cheese – ½ cup salsa – 6–8 large flour tortillas – 1 tsp taco seasoning – Optional: sautéed onions, peppers, corn
1
Sauté onions and peppers, then stir in shredded chicken, taco seasoning, beans, and salsa. Simmer until heated through.
2
Stir in cooked rice and shredded cheese. Mix until the cheese is melted and everything is evenly combined and warm.
3
Spoon filling onto each tortilla. Fold in the sides and roll tightly. Make sure they're sealed well to avoid freezer burn.
4
Wrap each burrito in foil or parchment, then place in a freezer-safe bag. Label with date and contents for easy identification.
5
Microwave from frozen: 2–3 minutes, flipping halfway. Or bake at 375°F for 25 minutes, wrapped in foil, until heated through.