RECIPE: Inexpensive Freezer Burritos

I saw a recent statistic about how much more groceries cost right now than they did just a year or two ago (seriously...let's NOT discuss the reasons here ;-) ). The increase was absolutely staggering!

Anyone else feeling a bit of a pinch at the grocery store lately? Maybe this should be our new "me too" movement haha

Anyway - I thought I'd share a money saving tip that I pulled out of my past...I used to make a giant batch of these every month or two when we were single income family with 4 kids, and didn't know where the milk money was going to come from. FREEZER BURRITOS!

After shopping, I did some basic math...These end up being about $1.50 for the chicken burritos and about $1.00 for the bean burritos (with my store prices - might vary a bit for you). Not bad!

Whip up a batch for a quick and easy meal any time :-)

Burritos are pretty self-explanatory, but if you like a recipe, here you go:

Makes 8 bean and cheese burritos AND 16 chicken and cheese burritos  = 24 TOTAL burritos

Ingredients:

- 24 burrito size flour tortillas

- 8 oz can of black beans, drained and rinsed

- Nutritional Yeast (optional)

- 28 oz can of refried beans

- 1 bag (2.5 lbs) of frozen chicken breasts or tenders 

- 1 jar of your favorite salsa - I used a 16 oz jar of Medium Pace chunky salsa

- approx 1.4 lb of cheddar cheese - shred

- parchment paper

- Gallon ziplock style bags - you'll need 3

**I didn't do rice in these, but I will next time!  Feel free to experiment with whatever you think would be yummy in a burrito :-) 

Instructions:
1. Toss a bag of frozen chicken in the instapot and cook for an hour. If you don't have a pressure cooker, just cook the chicken however you like. Make sure it's cooked thoroughly.
2. Once cooked, dump a jar of salsa in with the chicken. Heat and stir to dice/shred the chicken and simmer until water is cooked off.
3. To save money and avoid that weird powdery stuff in pre-shredded cheese, I buy chunks of cheese and shred either by hand or in a food processor. While the chicken cooks, shred the cheese.

4. Time to assemble! I do in batches of 8 at a time for simplicity.

- Set out 8 tortillas

- add a dollop of refried beans and spread off-center for easy rolling later

- top with black beans, nutritional yeast, and cheese (bean burritos)

- top with chicken and cheese (chicken burritos)

- roll tightly and wrap with parchment

- store 8 burritos per gallon bag and freeze

To Cook:

1. Pop the burrito (still in parchment) in microwave to defrost

2. If you like a soft burrito, cook another couple minutes in micro

3. If you like a crunchy edge like me, unroll the burrito and place the burrito on the parchment in the oven at 375 for 10 minutes or so

4. I like to serve with a dollop of sour cream, salsa, and greens

** HOT! be careful! You are in real danger of burning your lips right OFF YOUR FACE if you don't let it cool before digging in!

Enjoy! :-)