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Saute Chicken: Heat oil in a large skillet over medium heat. When the oil is shimmery, add the chicken and sauté until cooked through (no longer pink), about 4 minutes.
Cook Filling: Add water/broth, taco seasoning, black beans, corn, brown rice, and salsa. Bring the mixture to a boil and then turn the heat down to simmer. Let mixture simmer for 5 minutes, stirring occasionally, until the mixture has thickened.
Assemble Burritos: To each tortilla, add a generous 1/3 cup chicken and bean mixture and 3 tablespoons shredded cheddar cheese. Pull in each end of tortilla and roll up tightly into a burrito. (Freezing instructions begin here.)
Heat Up Burritos: You have 3 options for warming the burritos.
Stovetop: Pan fry (no oil needed) in a skillet over medium-high heat on both sides until toasted and warmed through, about 2 minutes per side.
Oven: Wrap tortilla in foil and heat through in a 350°F oven for about 15 minutes (or from frozen, 20-30 minutes).
Microwave: Wrap tortilla in a moist paper towel and warm in the microwave in 30 second increments until heated through. Open up the burrito halfway through reheating, to allow the inside ingredients to get warmed.
Air Fryer: Arrange the burritos, seam-side down, in air fryer basket, making sure they have space around them. Place basket into air fryer. Set temperature to 400°F and cook until crisp, 5 to 8 minutes.
Serve with optional toppings listed above.
Freeze for Later: Complete recipe through Step 3. Wrap each individual burrito in foil and place in gallon-sized freezer bag. Seal and freeze.
Prepare from Frozen:
Option 1: Thawed: Thaw completely and follow Steps 4-5.
Option #1: Frozen:Preheat oven to 350°F. Keep burrito(s) wrapped in the foil. Heat in the oven for 20-30 minutes, until heated through. Another thaw option is to remove foil, wrap burrito in moist paper towel, and microwave in 30 second increments until heated through (about 4 minutes depending on microwave). Open up the burrito halfway through reheating, to allow the inside ingredients to get warmed.
What Tortilla Is Best: I have found flour tortillas to hold up the very best. I’ve made these with white flour tortillas, whole wheat flour tortillas, and gluten-free tortillas with success. Corn tortillas are too small and will fall apart, from my experience. However, a reader told me recently that when she warms each corn tortilla in a pan before wrapping the burritos, they do tend to stay together.
Vegetarian Version: Skip the chicken and use more beans, like pinto or kidney beans, and/or more rice instead.
Gluten-Free Version: Use gluten-free tortillas but not corn tortillas. The corn ones fall apart too easily.
Dairy-Free Version: Omit the cheese or use dairy-free shredded cheese like Daiya brand.
Ground Beef Version: Try our Beef Burritos recipe instead. They are very similar and freeze well.
Where We Get Our Chicken: We get our chicken from ButcherBox. The chicken is organic and curated from trusted farms. We highly recommend this service to source healthy meat–like uncured bacon, grass-fed beef, and wild salmon–and have used it for years ourselves.