Chicken and bean burritos are easy to make and freeze for quick grab and go lunches for work or on the run.
4 chicken breasts
2 envelopes of your favorite dry taco seasoning – mix with water per package
Shredded jack or Mexican blend cheese
2 cans refried beans
Jarred red taco or green enchilada sauce
Two packages of large soft tortilla or burritos
Preheat oven to 375 degrees.
Place chicken breasts in an oven safe baking dish.
Pour two bags of dried taco seasons mixed with water, per the package directions, over the chicken breasts.
Cover with foil and bake for 45 minutes; flipping breasts at the 20 minute mark.
Remove chicken from oven and set aside to cool.
When chicken is cool; remove it from the baking dish but save the baking liquid. Please chicken in large bowl and shred with two forks, pulling chicken apart. Pour baking liquid over shredded chicken.
Lay out tortillas, spread each with 1 spoon full of refried beans, top with a handful of chicken, drizzle with taco or enchilada sauce and sprinkle with shredded cheese. Roll the tortilla tight, wrap in plastic wrap and freeze.
Thaw, remove plastic wrap, wrap tortilla in paper towel and microwave for 20-30 seconds. Serve with sour cream and Avocado Salsa.