Call me Mr. Chipotle

I lived for many years in Southern California and developed a love for the flavors of Mexico (and Asia). Chilies…fish tacos…carnitas…guacamole…love them. I could eat Mexican food every day (of course I say that about Italian, Chinese, breakfast foods, etc…). I think that is why when I was browsing a number of the Webpress food blogs, the idea of making your own “work lunch” ready burritos caught my eye. (I did not bookmark the post and have looked again for it, but to no avail. I apologize for not giving props to the original post.)

While the concept didn’t have to come from a rocket scientist, I certainly hadn’t thought of it before: pre-make a handful of burritos on the weekend and freeze them for a handy lunch. Before I left my weekend at Mom’s place, I decided to try the concept out and leave her a few ready to eat lunches.

Scouring her pantry and refrigerator, I was able to assemble the following:

  • burrito sized tortillas
  • a large can of chicken
  • Southwestern spice mix
  • a can of black beans
  • a bag of instant brown rice
  • a red pepper or two
  • some onions
  • a can of salsa (can? really? salsa in a can?)
  • some canned green chilies
  • some shredded mexican cheese

The first step was to dice the onions and peppers and saute them in a small amount of olive oil.

Next, I drained the beans and as much fluid out of the salsa as I could (a can? really?). I mixed the chicken with about 1 T of the southwestern spices and heated up the rice bag. Time now to assemble.

A sheet of foil, a tortilla and a scoop (large for chicken, beans, rice and peppers/onions and small for salsa and chilies) of each item. Add a sprinkle of cheese on top.

Roll the contents and fold in the sides. Roll the burrito in foil, again wrapping the sides. The process yielded eight burritos (one in the fridge and seven destined for the freezer).

To reheat the frozen burrito, remove the foil, sprinkle with a very little water, cover and microwave on high for 2-3 minutes.

So delicious and easy to make.

Tags: , , , , , , , , , , , , , , , ,

Categories: Cheese, Chicken, Lunch, Main Dish, Mexican, Recipes, snack, Vegetable

Author:The Ranting Chef

Check out the best recipes at

14 Comments on “Call me Mr. Chipotle”

  1. GSG
    February 28, 2012 at 2:48 pm #

    Nice. I have a backpacking trip coming up. Freeze a couple of these and eat them as they thaw in the pack perhaps.


  2. Jan
    February 28, 2012 at 11:06 pm #

    I was the lucky mom who ended up with these in her freezer! It was SO nice to not even have to thaw a head of time. Healthy and delicious! . . .and so nice not to have to cook for myself.


  3. Sue Orfila
    February 28, 2012 at 11:13 pm #

    Have enjoyed your “rants” tremendously. Tonight I’m making the scallops. I like the way you describe (and picture) everything. I didn’t know about dry scallops and I’m so glad you taught me. BTW, I still use your cheesecake recipe every holiday.


    • March 1, 2012 at 12:33 am #

      Oh man… I have to make the cheesecake…..


  4. February 29, 2012 at 2:07 pm #

    I freeze Breakfast Burritos for Mr. Foodie fairly often. Scrambled eggs, veggies, cheese and salsa. Just drain the salsa well before freezing so the tortillas don’t get soggy. 🙂


    • March 1, 2012 at 12:31 am #

      Great foodie minds….I had written the breakfast burrito post and had it scheduled to post and saw your comment come through. Mind meld! 🙂


  5. March 2, 2012 at 8:59 am #

    MMMmmm. Chipotle. I LOVE chipotle. The best chipotle I’ve found to date comes from a little souvenir shop right next to El Santuario de Chimayo just north of Santa Fe, New Mexico—a place called El Potrero Trading Post. In fact, I get all my chili powders there.

    By the way, speaking of chipotle, try it in your meat rubs for everything from brisket to ribs to even baked chicken. It imparts just a hint of smokiness that belies the fact you made it in the oven. People will swear you used a smoker, but you won’t have all that hassle.


  6. March 11, 2012 at 5:23 am #

    I really like this idea. As you say its kind of obvious – but I never thought of it. Mind if I add a link to this, I might try a variation of it myself?


  7. My Tropical Home
    April 18, 2012 at 11:38 am #

    I’m going to try this.

    We usually “cook ahead” our meals for 2 to 3 days to save time and resources, and to make sure we have home-cooked food readily available at home in case anybody gets hungry. I’ve got 3 young kids and I discovered early on that cooking time gets drastically reduced when the number of small kids in the home increases. Having to buy food outside is not really our style unless I’m in a hurry.

    And thanks for stopping by my blog.




  1. The lost weekend and breakfast burritos « Rantings of an Amateur Chef - February 29, 2012

    […] Call me Mr. Chipotle […]


  2. My ingredient fixation | Rantings of an Amateur Chef - September 1, 2013

    […] of red peppers and onions. In fact the following recipes I’ve posted here contain them both: Lunch Burritos, Breakfast Burritos, Vegetable Frittata, Bourbon Chicken, Sausage Peppers and Pierogi, and this […]


  3. Foodie Terms | Rantings of an Amateur Chef - September 6, 2014

    […] – Really? Chipotle peppers are so much a part of my cooking that I can’t imagine who is not aware that a smoked jalapeño is a […]


  4. Sunday Rewind: My ingredient fixation | Rantings of an Amateur Chef - March 29, 2015

    […] of red peppers and onions. In fact the following recipes I’ve posted here contain them both: Lunch Burritos, Breakfast Burritos, Vegetable Frittata, Bourbon Chicken, Sausage Peppers and Pierogi, and this […]


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: