Freeze the burritos: Transfer the wrapped burritos to a freezer-safe plastic container or bag. Store in the freezer for up to 6 months (but ideally use within 3 months, or else they might have some freezer burn and off flavors).

Reheat the burritos: To reheat a large burrito, unwrap from foil and place on a microwave-safe plate. Microwave on defrost for 7 minutes per side, or until the burrito has completely thawed. Transfer burrito to a nonstick skillet over medium-low heat and cook for 3-4 minutes per side, or until the burrito is crispy on the outside.

To reheat a large burrito in the oven, preheat the oven to 400˚F. Place the wrapped burrito on a baking sheet and heat in the oven for 45 minutes. Remove, unwrap the burrito, and put back in the oven for another 10 minutes to get a crispy exterior.

Serve burrito with sour cream, salsa, or Dad Add guacamole.

Make the Pickled Jalapeño Guacamole: Add the flesh of two ripe avocados to a bowl. Mash together with fork. Roughly dice pickled jalapeños and transfer to bowl with avocados. Season with cilantro and a pinch of salt. Serve immediately.

THE BEST CHICKEN TO USE FOR THIS RECIPE
In theory, you can use any chicken to make this dish, but to keep things simple I prefer to use boneless, skinless chicken breast.

I like to slice mine into about 2-ounce pieces. These make really approachable serving sizes for kids and are easy to stir into the skillet while the rice is simmering.

Burritos, Recipe,cook
Burritos Recipe
Prep time: 20 minutesCook time: 20 minutesYield: Makes 8 large burritos or 32 small burritos
INGREDIENTS
1 1/2 cups long grain white rice
1 lime, juice only
1/4 cup chopped cilantro
2 red or green peppers, sliced
1 yellow onion, sliced
2 tablespoons olive oil, divided
2 cups cooked chicken, shredded
2 (15-ounce) cans black beans, drained and rinsed
1/2 teaspoon salt
1 teaspoon chili powder
1 teaspoon ground cumin
1 cup salsa verde, store-bought or homemade
16 ounces grated colby jack cheese
8 large 12-inch burrito-sized flour tortillas OR 32 small 8-inch flour tortillas
For the pickled jalapeno guacamole (Dad Add):
2 ripe avocados

Good Burrito In Your Freezer
Here’s what it takes to make a really good freezer burrito:

Lots of protein, like chicken and beans
Some starch to soak up any extra liquid, like cilantro rice
Some vegetables, like peppers and onions.
Feel free to add your favorite proteins and vegetables to the mix!

INGREDIENTS TO AVOID: Avocado or non-cheese dairy, like sour cream. These ingredients will not freeze and reheat well. Instead, add those to the top after you reheat your burritos!
WHAT MAKES A GOOD FREEZER BURRITO?
Here’s what it takes to make a really good freezer burrito:

Lots of protein, like chicken and beans
Some starch to soak up any extra liquid, like cilantro rice
Some vegetables, like peppers and onions.
Feel free to add your favorite proteins and vegetables to the mix!

INGREDIENTS TO AVOID: Avocado or non-cheese dairy, like sour cream. These ingredients will not freeze and reheat well. Instead, add those to the top after you reheat your burritos!