Transform leftover chicken into a hearty burrito filling! You will be thrilled to have a stash of frozen burritos on hand that you can microwave for an instant healthy lunch or on-the-go dinner for a busy night.
Nutrition per serving may change if servings are adjusted.
2 teaspoons extra-virgin olive oil or avocado oil
½ cup chopped red onion
1 teaspoon minced garlic
1 (15 ounce) can low-sodium black beans, rinsed
½ cup water
1 tablespoon minced canned chipotle pepper in adobo sauce
2 cups shredded cooked chicken
2 cups chopped kale
1 cup reduced-fat sharp Cheddar cheese
2 tablespoons chopped fresh cilantro
½ teaspoon grated lime zest (optional)
1 tablespoon fresh lime juice
¼ teaspoon salt
4 (8 inch) whole-wheat tortillas
Heat oil in a large nonstick skillet over medium heat. Add onion and garlic and cook, stirring often, until the onion starts to soften, about 2 minutes. Add beans, water and chipotle and bring to a simmer, mashing slightly with the back of a spatula. Stir in chicken and kale and cook until thickened, 1 to 2 minutes. Remove from the heat. Stir in Cheddar, cilantro, lime zest, lime juice and salt.
Spread ¾ 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 frozen burritos, unwrap burritos individually and transfer to a microwave-safe plate. Cover with a paper towel and microwave each burrito on High until heated through, 2 to 3 minutes.
To make ahead: Prepare through Step 2 and freeze for up to 3 months.
375 calories;9 g fat(2 g sat); 1 g fiber; 44 g carbohydrates; 26 g protein; 47 mcg folate; 30 mg cholesterol; 4 g sugars; 0 g added sugars; 1,124 IU vitamin A; 12 mg vitamin C; 291 mg calcium; 4 mg iron; 854 mg sodium; 417 mg potassium
Calcium (29% daily value), Iron (22% dv), Vitamin A (22% dv), Vitamin C (20% dv)
Carbohydrate Servings: 3
Exchanges: 2½ starch, 1½ lean protein, 1 medium-fat protein, ½ fat, ½ vegetable