Green Chile Chicken & Black Bean Burritos

Instructions

1. Sauté onions and peppers until soft and browned. Divide between two bowls.
2. Cook chicken with garlic powder, smoked paprika, salt, and pepper until browned and cooked through. Dice further if needed. Add to the chicken bowl.
3. In the veggie bowl, mash half the black beans. Add the rest of the beans and the crumbled tofu.
4. Add cream cheese, hot sauce, green chile, and shredded cheese to both bowls. Add Greek yogurt and cumin to the veggie mix.
5. Stir each filling well. Taste and adjust seasoning.
6. Warm tortillas in a dry skillet until soft and foldable.
7. Fill each tortilla with ~½ cup of filling. Roll into burritos.
8. Wrap tightly in parchment, then foil. Label clearly for fridge or freezer.

Nutrition (per burrito, estimated)

• Calories: ~250
• Protein: 20g
• Fat: 12g
• Carbs: 18g

Rough estimate — the quantities here are loose.

Chicken Burrito Batch (makes ~16)

Ingredients

• 4 lbs boneless skinless chicken thighs, diced
• 1½ tsp garlic powder
• 1½ tsp smoked paprika
• Salt and pepper
• ¾ cup Yellowbird Serrano hot sauce
• ¾ cup roasted Hatch green chile, chopped and drained
• 4 oz cream cheese
• 2 cups shredded Monterey Jack cheese
• 1 large onion, diced
• 2 bell peppers, diced
• ½ cup pickled jalapeños
• 2 packs Siete Almond Flour tortillas

Veggie Burrito Batch (makes ~12)

Ingredients

• 2 cans black beans, drained and rinsed
• 1 block firm tofu, crumbled
• 4 oz cream cheese
• ½ cup Greek yogurt
• ¾ cup Yellowbird Serrano hot sauce
• ¾ cup roasted Hatch green chile, chopped and drained
• 1½ tsp cumin
• 1½ tsp garlic powder
• Salt and pepper
• 1 large onion, diced
• 1 bell pepper, diced
• 2 cups shredded Monterey Jack cheese
• 1 pack Siete Almond Flour tortillas

Reheating Instructions

• Oven: 375°F in foil for 25 minutes
• Air fryer: 350°F unwrapped for 10–12 minutes
• Microwave: 2–3 minutes wrapped in a damp paper towel