Cheesy Chicken & Black Bean Freezer Burritos

Organic Valley is passionate about food and protecting the food system. Our in-house chefs, product development team members and employee-foodies love finding twists to enhance traditional fare. We also enjoy trying new ways to use organic products to create delectable meals and snacks that you can feel good about sharing with your family.

A cheesy chicken and black bean burrito on parchment paper with Organic Valley American Cheese slices.

These family-friendly chicken freezer burritos are packed with rice, black beans, seasoned chicken, and melty Organic Valley^® American Cheese Slices for an easy make-ahead meal perfect for busy weeknights.

20 min Prep10 min Cook20 min Cool50 min Total

20 min Prep•10 min Cook

20 min Cool•50 min Total

8 Servings

20 min Prep10 min Cook20 min Cool50 min Total

20 min Prep•10 min Cook

20 min Cool•50 min Total

8 Servings

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Ingredients

2 tablespoons avocado oil, or neutral-flavored oil of choice
1 cup diced yellow onion
1 ½ tablespoons taco seasoning
1 (14.5-ounce) can fire-roasted diced tomatoes with green chiles
1 (15.5-ounce) can black beans, drained and rinsed
2 cups (10 ounces) chopped cooked chicken breast
8 (10-inch) flour tortillas
4 cups cooked white or brown rice, cooled

Directions

In a large skillet, heat oil over medium heat. Add the onion and cook for 4 to 5 minutes until softened.
In the same skillet, add taco seasoning, fire-roasted diced tomatoes with green chiles, black beans, and cooked chicken breast. Stir well and cook for 3-5 minutes until slightly thickened and most of the excess moisture has cooked off. Transfer to a large bowl and let the chicken-and-bean mixture cool for 20 minutes before assembling burritos.
Tips
- Cooking off excess moisture and cooling the filling is important to prevent soggy freezer burritos.
On a clean work surface, lay out a flour tortilla. Spoon ½ cup cooked rice onto the tortilla. Top with 2 slices of Organic Valley® American Cheese and ½ cup of chicken-and-bean mixture. Fold the sides of each tortilla inward over the filling, then roll tightly into burritos, tucking in the ends as you roll. Wrap the burrito tightly in parchment paper and/or foil, then repeat with the remaining 7 tortillas.
Show all step-by-step photos
Tips
- Keeping the filling centered makes the burritos easier to roll tightly.
Transfer wrapped burritos to a freezer-safe bag, pressing out any extra air as you seal the bag, and freeze for up to 3 months.
To reheat from frozen, remove the parchment and/or foil and wrap the burrito in a damp paper towel. Microwave the burrito on 50% power for 4-5 minutes. Let it rest for 1-2 minutes, then flip and heat for another 4-5 minutes at 50% power. If needed, continue heating for 1-2 minutes at a time until the center is warm. For a crispier burrito, heat a skillet over medium heat, and toast the warmed burrito for 1-2 minutes per side until golden brown.
Tips
- If thawing overnight in the refrigerator, reduce microwave reheating time as needed.
Serve warm with Organic Valley® Sour Cream, salsa, and chopped cilantro if desired.

Tips

Label burritos with the freezing date for easy meal prep tracking.
Make sure the filling and rice have cooled completely before rolling to help maintain the best texture.

Directions

Cooking Mode

Prevent your screen from going dark as you follow along.

In a large skillet, heat oil over medium heat. Add the onion and cook for 4 to 5 minutes until softened.
In the same skillet, add taco seasoning, fire-roasted diced tomatoes with green chiles, black beans, and cooked chicken breast. Stir well and cook for 3-5 minutes until slightly thickened and most of the excess moisture has cooked off. Transfer to a large bowl and let the chicken-and-bean mixture cool for 20 minutes before assembling burritos.
Tips
- Cooking off excess moisture and cooling the filling is important to prevent soggy freezer burritos.
On a clean work surface, lay out a flour tortilla. Spoon ½ cup cooked rice onto the tortilla. Top with 2 slices of Organic Valley® American Cheese and ½ cup of chicken-and-bean mixture. Fold the sides of each tortilla inward over the filling, then roll tightly into burritos, tucking in the ends as you roll. Wrap the burrito tightly in parchment paper and/or foil, then repeat with the remaining 7 tortillas.
Show all step-by-step photos
Tips
- Keeping the filling centered makes the burritos easier to roll tightly.
Transfer wrapped burritos to a freezer-safe bag, pressing out any extra air as you seal the bag, and freeze for up to 3 months.
To reheat from frozen, remove the parchment and/or foil and wrap the burrito in a damp paper towel. Microwave the burrito on 50% power for 4-5 minutes. Let it rest for 1-2 minutes, then flip and heat for another 4-5 minutes at 50% power. If needed, continue heating for 1-2 minutes at a time until the center is warm. For a crispier burrito, heat a skillet over medium heat, and toast the warmed burrito for 1-2 minutes per side until golden brown.
Tips
- If thawing overnight in the refrigerator, reduce microwave reheating time as needed.
Serve warm with Organic Valley® Sour Cream, salsa, and chopped cilantro if desired.

Tips

Label burritos with the freezing date for easy meal prep tracking.
Make sure the filling and rice have cooled completely before rolling to help maintain the best texture.

Do You Know?

Organic Valley farms comprise more than 440,000 acres of land in the United States, and this organic acreage is home to more than 1,600 Organic Valley family farms and a whole lot of biodiversity.
When you add our American cheese to your grocery list, you're adding ooey-gooey deliciousness made with organic cultured milk and organic butter from pasture-raised cows.
Organic Valley’s mission is to provide a stable, sustainable pay price to farmers so they can continue farming with their families. It all started in 1988, when seven farmers got together to find a way to market their goods and make a sustainable living by producing organically derived food.

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Frequently Asked Questions

Large, 10-inch flour tortillas work best for freezer burritos because they’re soft, flexible, and less likely to crack when rolled or frozen.

Yes. Letting the filling and rice cool before assembling is important. Warm fillings create steam inside the burrito, which can make the tortillas soggy after freezing and reheating.

Cook off excess moisture before assembling and make sure the filling and rice are fully cooled. Additionally, placing the Organic Valley^® American Cheese Slices in the center of the rice and chicken filling prevents the cheese from sitting directly against the tortilla, which helps keep the burritos from becoming soggy after freezing and reheating.

Avoid adding ingredients with high water content, such as lettuce, raw tomatoes, salsa, or sour cream, to the burritos, since they can become watery after thawing. Fresh toppings are best added after reheating.

For the best flavor and texture, enjoy freezer burritos within 3 months.

Wrap each burrito tightly in foil, then transfer to a freezer-safe bag or airtight container. This helps prevent freezer burn and keeps the burritos fresh.

Definitely. Labeling each burrito with the date makes meal prep easier and helps you keep track of what to use first.

For the best texture, microwave the burrito on 50% power until heated through, then finish it in a skillet for a crispy exterior.

Yes. Place the foil-wrapped burrito on the center rack of an oven heated to 350 F and bake for 35-45 minutes, or until heated through.

This usually happens when the microwave power is too high. Using a lower power setting helps the burrito heat more evenly so the center warms through before the outside overheats.

Overfilling or wrapping the burrito too tightly can cause it to split as the ingredients expand slightly during freezing. Leave a little room when rolling and avoid overstuffing.