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3-4 boneless chicken breasts (1 lb.)(may be frozen)
First cook the chicken. Cover chicken with salsa and water in a medium saucepan. Add chicken, simmer gently until cooked through. Bring to a bubble, then reduce heat and simmer until chicken is white all the way through (about 20 minutes from frozen.) Remove from pot and let cool until easy to handle. Shred the chicken. If salsa mixture looks too thin, bring it to a boil to reduce liquid. Add the chicken back.
Buy the bigger, thicker "homemade" variety tortilla for this recipe if available; they won't tear so easily. Tortillas are easier to work with if you warm them first; microwave 10-20 secs until soft, then wrap them in a kitchen towel and remove one at a time.
Prepare each burrito: spread about two tablespoons of fat-free refried beans on a flour tortilla. Add 3-4 tablespoons chicken mixture down the center, sprinkle on a tablespoon or so of low-fat shredded cheddar. Fold the ends of tortilla in a bit, then roll from the bottom. Repeat the procedure with remaining tortillas. Wrap each burrito in plastic wrap or wax paper, then place all the burritos in a large zippered plastic freezer bag and freeze flat.
To reheat quickly but soggily: Remove plastic wrap and microwave frozen burrito on high until hot all the way through (time varies depending on size of burrito and of microwave), turning each minute until done.
For better results, microwave till just thawed. In a 1000W microwave this takes 3 to 4 minutes for large burritos. Then, bake on lightly greased pan another 10-15 minutes at 350°. They get lightly browned and slightly crispy on the outside; it's not as authentic but many like it better. Some top them with salsa and a spoonful of sour cream.
Crockpot Fatfree Refried Beans for the Freezer- OAMC
One side serving is 1/2 cup, which also makes about 4 tacos or burritos
These are a great side dish, may also be used for burritos, and can be served as a main dish with plenty of shredded cheddar and salsa on top. Pintos or pink beans are traditional, anasazi are delicious.
1 pound dried beans, soaked overnight
Drain soaked beans and place in a crockpot along with remaining ingredients except salt. Stir well, cover and cook on low all day, about 8-10 hours, until tender. Add salt.
Use a potato masher or heat safe (canning) jar bottom to mash well and stir with a wooden spoon. Continue to mash and stir until desired consistency.
To freeze, put in a freezer ziplock and flatten into a layer to freeze, or no more than 2" deep in freezer containers.