I can’t stop making these - freezer burritos for stupid simple weekly meal prep

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt provides creaminess with fewer calories.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack cheese

Monterey jack is often less expensive and melts well.

flour tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: corn tortillas

Corn tortillas are often cheaper and gluten-free.

black beans

🥗Healthier: pinto beans

💰Cheaper: canned beans

Canned beans save time and are often less expensive.

Julienne and dice the bell peppers, removing half of the jalapeno rib to reduce spice.

Chop cilantro and set aside.

Drain and add tri-blend beans to a large pan on medium-high heat with a touch of water to soften.

Add diced peppers to the pan with the beans and let them soften.

Measure out spices: salt, chili powder, cumin, paprika, onion powder, and garlic powder.

Stir the beans and peppers mixture, then add tomato sauce and stir to combine.

Add the spice mixture to the pan and thin it out with water, stirring to incorporate the spices.

Add cooked chicken breasts to the pan and coat with the sauce.

Add cream cheese to the mixture and stir until creamy and well combined.

Add mozzarella cheese and stir until melted and incorporated.

Add concentrated lime juice to the mixture for acidity, if desired.

Spread the filling out on a large plate to cool for 20 minutes.

Weigh out 280 grams of filling for each tortilla using a clear glass vessel.

Spread filling onto the lower third of each tortilla, add cilantro, and fold in the sides before rolling up the burrito.

Wrap each burrito in parchment paper to maintain shape while freezing.

Place the wrapped burritos in the freezer on a sheet pan or in a baking dish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens