Bean and Chicken Burritos
green salad, chips & salsa
  • lunch meal prep
  • one pan, poultry
Bean and Chicken Burritos
green salad, chips & salsa
  • lunch meal prep
  • one pan, poultry
Servings: 5
Serving:
5
Serving:
5

Ingredients

Prep
  • 4 C shredded cooked chicken I used deli rotisserie
  • 1 1/2 T taco seasoning
  • 1/4 C taco sauce
  • 14 oz refried beans canned
  • 1 1/2 C shredded Mexican cheese
  • 1/4 C chopped fresh cilantro optional
  • 5 burrito size flour tortillas
On Cooking Day
  • 1/4 C taco sauce
  • 1/2 C shredded Mexican cheese
  • chopped fresh cilantro if desired
  • 1 bag tortilla chips
  • 1 C salsa
  • 6 C salad greens

Instructions

To Assemble
  1. Mix all ingredients in a large bowl.
  2. Fill each burrito with about 1 – 1 1/2 cups bean mixture and roll up.
  3. Store in a large container with lid or large zipper bag.
To Cook
  1. Place burritos on large baking sheet sprayed with non stick spray.
  2. Spoon a small amount of taco sauce over each burrito.
  3. Bake 375 degrees for 15 minutes. Top each with cheese and bake another 5 minutes. Pour salsa into souffle cups and salad into baggies or another container.
  4. Fill lunch containers with burritos, chips, salsa and salad.

Ingredients

Prep
  • 4 C shredded cooked chicken I used deli rotisserie
  • 1 1/2 T taco seasoning
  • 1/4 C taco sauce
  • 14 oz refried beans canned
  • 1 1/2 C shredded Mexican cheese
  • 1/4 C chopped fresh cilantro optional
  • 5 burrito size flour tortillas
On Cooking Day
  • 1/4 C taco sauce
  • 1/2 C shredded Mexican cheese
  • chopped fresh cilantro if desired
  • 1 bag tortilla chips
  • 1 C salsa
  • 6 C salad greens

Instructions

To Assemble
  1. Mix all ingredients in a large bowl.
  2. Fill each burrito with about 1 – 1 1/2 cups bean mixture and roll up.
  3. Store in a large container with lid or large zipper bag.
To Cook
  1. Place burritos on large baking sheet sprayed with non stick spray.
  2. Spoon a small amount of taco sauce over each burrito.
  3. Bake 375 degrees for 15 minutes. Top each with cheese and bake another 5 minutes. Pour salsa into souffle cups and salad into baggies or another container.
  4. Fill lunch containers with burritos, chips, salsa and salad.
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