Ultimo Chicken Burritos

Another winner from our Freezer Meal Group. My kids ate them up, a sign of a scrumptious recipe. I was scrambling last minute to get dinner on the table, and thank my lucky stars, you pull the burritos from the freezer, zap them in the micro wave for 3 minutes and bake in the oven for 10. That's 13 minutes from the freezer to my mouth!

Ultimo Chicken Burritos

Each burrito includes rice, chicken, bean mix, and cheese. Fill each tortilla with these ingredients, fold tortilla into burrito. Individually wrap each burrito with plastic wrap before you place in freezer.

For shredded chicken, throw the following in a crock pot:

A few chicken breasts

1 packet or a couple Tbs taco seasoning

A couple Tbs tomato paste

A couple Tbs brown sugar

½ cup water

Bean Mix 

•  2-1/2 teaspoons  salt
•  1 pound  dry pinto beans
•  1 tablespoon  olive oil
•  1/4 pound  salt pork, rind removed, or sliced bacon, finely chopped
•  1 cup  chopped onions
•  1   serrano or jalapeno chile, seeded and finely chopped
•  1 tablespoon  finely chopped garlic
•  4 cups  water
•  1/4 teaspoon  cumin seed
•  3 tablespoons tomato paste
•  1 bag frozen corn kernels, (10 ounces)
•  6 scallions, thinly sliced

Directions

1. Soak beans according to package directions; drain.

2. Heat oil in a Dutch oven over medium-high heat. Add salt pork; cook 2 minutes, until browned. Reduce heat to medium; add onions and chile and cook 4 minutes. Add garlic and cook 1 minute. Add drained beans, water and cumin seed. Bring to a boil; reduce heat to medium-low, cover and simmer 30 minutes. Add salt and continue to cook 25 to 35 minutes more, until tender.

3. Add tomato paste, cook a few minutes until thickened.

4. Add corn, heat through.

5. Stir in scallions.

To heat burritos, unwrap, microwave for 3 minutes on high, then bake at 450 for 10 minutes or until outside is crispy. If you like, you can top with your favorite enchilada sauce and cheese. Serve with salsa and sour cream. Recipe courtesy Alexis Middleton.