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Homemade chicken and rice burritos filled with seasoned chicken, fluffy rice, black beans, corn and melted cheese for an easy freezer meal.

Back-to-School Freezer Chicken and Rice Burritos

Easy freezer chicken and rice burritos filled with seasoned chicken, rice, black beans, corn, and cheese for a convenient make-ahead family meal during busy back-to-school weeks.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 1 hour 11 minutes
Servings: 10 burritos
Course: Lunch
Cuisine: American, Mexican-Inspired
Ingredients Method Notes

Ingredients
  

  • 1½ pounds boneless skinless chicken breasts or thighs
  • 1 tablespoon olive oil
  • 3 cups cooked long-grain white or brown rice cooled
  • 1 15-ounce can black beans, drained and rinsed
  • 1 cup corn kernels thawed if frozen and patted dry
  • 2 cups shredded cheddar or Monterey Jack cheese
  • 10 large burrito-size flour tortillas
  • 1 tablespoon fresh lime juice
  • ¼ cup chopped fresh cilantro optional
  • 1½ teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¾ teaspoon fine salt
  • ¼ teaspoon freshly ground black pepper

Method
 

  1. Cook the rice and allow it to cool completely.
  2. Pat chicken dry and cut into small pieces.
  3. Combine chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper.
  4. Toss chicken with the seasoning.
  5. Heat olive oil in a large skillet over medium-high heat.
  6. Cook chicken until browned and completely cooked to 165°F (74°C).
  7. Remove from heat and stir in lime juice.
  8. Transfer chicken to a plate and cool.
  9. Drain and rinse black beans thoroughly.
  10. Thaw corn if necessary and remove excess moisture.
  11. Arrange all cooled filling ingredients for assembly.
  12. Warm tortillas briefly if necessary to make them flexible.
  13. Add approximately ⅓ cup rice slightly below the center of each tortilla.
  14. Add chicken, black beans, corn, cheese, and optional cilantro.
  15. Avoid overfilling.
  16. Fold both sides inward.
  17. Fold the bottom edge over the filling and roll tightly.
  18. Repeat with remaining tortillas.
  19. Make sure burritos are completely cool.
  20. Wrap each burrito individually in freezer-safe wrapping.
  21. Transfer to a labeled freezer-safe bag or container.
  22. Freeze initially in a single layer until solid.
  23. Reheat thoroughly before serving and add fresh toppings afterward.

Notes

  • Cool all cooked ingredients before assembling to reduce condensation.
  • Thoroughly drain beans and corn.
  • Avoid adding watery salsa, tomatoes, lettuce, avocado, or sour cream before freezing.
  • Use large flexible burrito-size tortillas.
  • Don't overfill the tortillas.
  • Chicken should reach 165°F (74°C) when initially cooked.
  • Remove foil or other non-microwave-safe wrapping before microwaving.
  • Reheating time varies according to burrito size and appliance.
  • For best freezer quality, use within approximately 2–3 months.
  • Add fresh toppings after reheating.