Frozen Chicken and Veggie Burritos

Ingredients

• 2 tablespoons olive oil
• 1 zucchini, diced
• 1 medium bell pepper, diced
• 3 cups spinach
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (10-ounce) can tomatoes with green chili, drained
• 1 (12.5-ounce) can chicken, drained
• 1 teaspoon cumin
• ¼ teaspoon chipotle chili
• ½ teaspoon garlic powder
• ¼ teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon pepper
• 8 whole wheat tortillas
• 1 cup shredded pepper jack cheese, divided
• 1 cup shredded sharp cheddar cheese, divided

Directions

1. Heat the olive oil in a large pan.
2. Sauté the zucchini, pepper, and spinach.
3. When the spinach starts to wilt, add the beans, tomatoes, chicken, cumin, chipotle chili, garlic powder, onion powder, salt, and pepper.
4. Stir until well combined.
5. Assemble the burritos by placing about ½ cup of the filling on the whole wheat tortilla, then top with two tablespoons of pepper jack cheese, then two tablespoons of sharp cheddar cheese.
6. Roll up into a tight burrito, then wrap in aluminum foil.
7. Place in a gallon-sized resealable plastic bag.
8. Repeat steps two and three until you have eight burritos made.
9. Place in the freezer for a quick lunch on the go!
10. To reheat, remove foil, then wrap with a paper towel.
11. Place on a plate, then microwave for about three minutes. (Cooking times vary, depending on microwave type.)

 

NUTRITIONAL INFO	PER SERVING
Calories	320 (120 from fat)
Total fat	14g
Saturated fat	6g
Cholesterol	25mg
Sodium	700mg
Carbohydrate	36g (8g dietary fiber, 1g sugar)
Protein	16g

 
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