Chicken and Cheese Burritos

Ingredients:
2 t. olive oil
1 c. onion, diced
1 T. garlic, minced
1 can pinto beans, drained and rinsed (15oz)
2 c. cooked chicken breast, shredded
1 T. ground cumin
2 roma tomatoes, diced
2 jalapenos, diced
1 T. lime zest, minced
2 T. lime juice
2 t. dried oregano
1/4 t. kosher salt
1.4 t. pepper
6 whole wheat tortillas (8 inch)
1 1/2 c. cheddar, shredded, divided

Directions:
Heat oil in a nonstick skillet over medium heat. Add onion and garlic; saute until softened, 2 minutes. Stir in beans.
Toss chicken with cumin to coat; add to skillet. Stir in tomatoes, jalapenos, zest, lime juice, oregano, salt and pepper. Cook mixture until tomato and jalapenos soften slightly, 5-8 minutes. Remove skillet from heat; (if packaging for later let filling cool completely.)
Place tortillas flat on counter. Divide filling evenly among tortillas, placing about 3/4 c. filling on each tortilla. Top each tortilla with 1/4 c. cheddar. Fold in sides of one tortilla; bring the front of the tortilla (the side closest to you) over the filling. Continue rolling and tucking in the filling until it's completely enclosed. Repeat with remaining tortillas.
Wrap each burrito in two layers of plastic wrap. Tightly seal wrapped tortillas inside freezer bags. Freeze burritos as long as 8 weeks.
To reheat: unwrap burrito; discard plastic wrap. Place burrito on a microwave safe plate. Heat frozen burrito in the microwave for 3-4 minutes.

Makes 6 burritos. Total time 40 minutes.

Verdict:
When ever a recipe calls for already cooked chicken I use a rotisserie chicken from Costco. It makes life so easy. We ate these for dinner and then froze the leftovers. Blake ate the leftovers at work and said that they were good.