Chicken Freezer Burritos
Heat oil in a large nonstick skillet over medium heat. Add onion and garlic; cook, stirring often, until the onion starts to soften, about 2 minutes. Add beans, water and chipotle; bring to a simmer, mashing slightly with the back of a spatula. Stir in chicken and kale; cook until thickened, 1 to 2 minutes. Remove from heat. Stir in Cheddar, cilantro, lime zest, lime juice and salt.Advertisement
Spread 3/4 cup filling on the bottom third of each tortilla, then roll tightly, burrito-style. Individually wrap the burritos tightly in foil and place in a sealable plastic bag. Freeze for up to 3 months.
To reheat one frozen burrito, unwrap and transfer to a microwave-safe plate. Cover with a paper towel and microwave on High until heated through, 2 to 3 minutes.
To make ahead: Prepare through Step 2 and freeze for up to 3 months.
2 1/2 starch, 1 1/2 lean protein, 1 medium-fat protein, 1/2 fat, 1/2 vegetable