Chicken Black Bean Burritos
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Prep Time:
5m
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Cook Time:
15m
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Total Time:
45m
Ingredients
- 14 Burrito-size flour tortillas (like 1 pack of Mission super soft flour tortillas, 16-ct)
- 2 Chicken breasts, shredded
- 16 oz Mexican cheese blend
- 1 Box Mexican-style rice (~6.4oz box)
- 1 Can black beans (15oz), drained and rinsed
- 1/2 Can pinto beans, drained and rinsed
- 1 Jar Chunky salsa, medium or mild (i.e. Tostitos chunky salsa medium)
Instructions
Instantpot Shredded Chicken
- Place trivet in an Instantpot, and chicken breasts on trivet.
- Salt and pepper the chicken, pour 1 c water into the pot.
- Cook on high pressure for 15 minutes and natural release for 5 minutes. Shred.
Burritos
- Cook the rice according to the instructions.
- When chicken and rice are ready, mix all ingredients in a large bowl.
- Add roughly 2/3c mixture to the middle of a burrito in a rectangular shape. Then roll the burrito by bringing the bottom over the filling, folding in the sides next, then rolling upwards.
- To freeze, wrap each burrito individually in foil and place in a large (gallon) resealable freezer bag. To reheat, microwave for approximately 1 minute, until warm.