Kyle's Burrito Rations
(I asked him what I should call them and that's what he gave me)
I start by getting all the ingredients out--that way I don't forget anything. I cooked four chicken breasts in the slow cooker yesterday and then shredded them so they would be ready for today. I also made a batch of rice to use.
Ingredients: Shredded chicken, white rice (you could use brown rice), Refried beans (I used fat free), Salsa (pick your heat), Chili Powder, Cumin, Cheese, and Flour Tortillas (I used the large fajita size).
I usually do one batch at a time so that I can mix it really well. I take half the rice, one can of refried beans, about 1/2 cup of salsa, 2 cups of shredded chicken, a sprinkle of cumin, and a bigger sprinkle of chili powder and mix it all together.
This is what all the ingredients look like all mixed together. I really just guess on the amounts of the spices and the salsa. You don't want it to runny but also want it to have enough liquid that it's not dry.
Then I set up a burrito station--the filling, shredded cheese and the tortillas all ready to go.
Put the filling in the center of the tortilla, make sure to leave about an inch and a half on the edges so you can roll it up. I sprinkle some cheese over the top and then roll it up. The first time I made these I did a horrible job rolling the tortillas, but I have gotten better since then. Even if they aren't rolled great, they will still taste delicious! (they just might open up when you heat them up)
This was my best one by far, so I had to take a picture of it!
Once I'm done with all of them I put them in large plastic bags marked with what they are and the date. (Not that they ever last long enough to be concerned about the date)
With the two batches I made 34 burritos. I only bought 30 large fajita tortillas, so the last four were in smaller tortillas.
4 cups Shredded Chicken
2 cans Refried Beans
2 cups Salsa
2 tablespoons Chili Powder
1 tablespoon Cumin
30 flour large fajita tortillas (more if you use smaller ones, less if you use bigger ones)
2 cups Cheese
In a large bowl mix together the chicken, beans, salsa, chili powder, and cumin
Place some of the filling in the center of a tortilla, leaving an inch and a half on the edges so you can roll them in. Place some shredded cheese on top and roll up the tortilla. Repeat until all the tortillas are gone.
Place the burritos in large plastic bags, and put in the freezer.
To heat up the burritos place one or two on a plate, microwave for 1 minute, flip, microwave for another minute. Kyle recommends grilling them in a skillet for a few minutes on each side in order to have a crispy outside.
I calculated the cost per burrito and it's about 56 cents--way cheaper than the $2 burritos from the grocery store. Plus you can control what goes in the burritos and change it up with different cheese, spices, or rice.