"Blessed be the God and Father of our Lord Jesus Christ, who has blessed us with every spiritual blessing in the heavenly places in Christ, just as He chose us in Him before the foundation of the world, that we would be holy and blameless before Him. In love He predestined us to adoption as sons through Jesus Christ to Himself, according to the kind intention of His will, to the praise of the glory of His grace, which He freely bestowed on us in the Beloved." Ephesians 1:3-6

Monday, January 26, 2015

Freezer Cooking: Chicken and Black Bean Burritos

I've been making these for a couple years now.  They are easy, yummy, and convenient. 
It's nice to have something in the freezer to pull out and eat for lunch rather than snacking on chocolate all day as I sometimes like to do:)  And now with more mouths to feed and those bellies eating more, there isn't always left overs for Daddy to take to work.
Ingredients: (alter as desired)
Tortilla shells
Shredded chicken
black beans
cooked Spanish rice (I make brown rice and add in spices)
olive oil/butter/cooking spray
1. Cook and shred chicken
2. Cook rice
3. Mix all ingredients together (except cheese)
4. Top each tortilla shell with a spoonful of mixture
5. Top with cheese

6. Heat oil in skillet
7. Wrap burritos and brown each side in the skillet. 
*I put the open part down in the pan first to seal shut.  While that side is in pan (only about 30 seconds) I spray the top side with cooking spray and then flip to brown both sides.

If you are planning to keep them in the freezer for a while, or want them easy and ready to go for on-the-go lunches, I wrap in aluminum foil.  This last batch  made is the first time I haven't wrapped them in foil because next week Brent starts working from home five days a week! I'm hoping they come out of the ziplock bag ok and aren't all stuck together.

To cook, you can put in microwave or oven at 325 degrees for 25 minutes (from frozen) then add salsa and sour cream.  Without added salsa, I think they are a bit dry.

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