Shredded chicken from a Rotisserie Chicken (could use cooked ground beef instead, 3 cups,)
1 jar your favorite salsa (16 oz)
1 can refried beans (16 oz) (I really like the Amy’s Organic Refried Bean with Green Chiles!)
1 can black beans (16 oz) drained and rinsed
1 cup of corn (I like to steam mine in micro real quickly and cut kernels off cob)
1 can chopped green chiles (4 oz) (I do not drain them)
1 Tbsp My Taco Seasoning!
1/2 cup low sodium chicken broth (or water)
16 flour tortillas (the 8 inch), (warm them in micro for a minute so they don’t stick together)
block of Monterey Jack cheese – 1lb/16oz – cut into 1/2in or so strips… about 4 to 5 inch long
If eating these right away, preheat oven to 350 degrees.
In a large skillet or stockpot/dutchoven, mix together first eight ingredients. Bring to a boil. Reduce the heat and simmer for 5 minutes or until heated through.
Spoon about a 1/3 cup onto tortilla. Don’t out the filling right in the middle. Place it off-center so you can roll it up! Top filling with a cheese strip. Fold edge of tortilla nearest filling over to cover. Fold ends of tortilla over filling and roll up. Wrap individually in aluminum foil.
If eating these right away, place in pre-heated over for 5 to 10 minutes to heat through and melt cheese.
Otherwise, toss a couple of the individually wrapped burritos into a zip-loc freezer bag. Freeze up to 2 months.
To make the burritos from their frozen state: Simple place the frozen foil packets on a baking sheet. Bake at 350 degrees for 50 minutes. If thawed, back for 25 to 30 minutes.
Serve with ranch dressing or maybe some sour cream.