Happy Monday! Aaaand The countdown to Friday begins…

I have no idea how you working mothers do it. I seriously admire women who work 40+ hours a week, drop their kids off at school, hit the gym, and manage to feed everyone. How is this even possible? Which planet are you really from? Serious hats off to all of you who still manage to survive and work for a few more hours after a tough demanding day. In my case, there are nights when I come home and I wish one of my Pinterest pins would appear on the dining room table because by that time, I’m more of what you call a slave to exhaustion.

Even though sometimes I have the time to make a delicious meal, I get really annoyed when I don’t have the ingredients. Just opening the fridge and seeing a whole bunch of random ingredients that do not go together makes me want to cry! *Wipes a tear*.  WHYYYY?

But hey, who doesn’t love a lettuce, potato, chicken sausage, mustard and sour cream sandwich? Puke.

I am sometimes tempted to pick up the phone and order pizza! But luckily, at times, the aspiring chef inside me takes over and makes me want to give a shot to creativity. This is exactly how I discovered this spicy burrito recipe. It’s like one of enlightened moments when you pick a pan; add things to it and voila! You discover a mouth-watering recipe.

Now that I found this spicy burrito recipe, I just can’t get enough of it. And I promise once you get the hang of it, you’ll realize how easy it is to prepare. This recipe requires minimum preparation (hardly 10 minutes) and is a lifesaver if you are running late and want to grab a quick bite.




Freezer Friendly Spicy Chicken Burritos


  • 2 lb boneless, skinless chicken thighs (you can use chicken breasts if you prefer)
  • salt
  • pepper
  • garlic powder
  • cumin
  • 1 jar salsa verde
  • 4 14 oz cans pinto beans
  • 1/4 cup olive oil or coconut oil
  • 2 cups frozen corn
  • 1/2 cup cilantro, chopped finely
  • 1 lb habanero cheddar cheese, grated
  • 20 whole wheat or white flour burrito-size tortillas


  1. Heat your oven to 400 degrees. Put your chicken thighs in a large baking tray. Season to taste with salt, pepper, garlic powder, and cumin. Cook for 30 minutes.
  2. While the chicken cooks, you can make the bean mixture. Heat a large saute pan over medium heat with the oil. Drain your pinto beans and add to your pan. Add your corn as well.
  3. Cook for 5 minutes or so and then add the cilantro. Season with 1 teaspoon salt or to taste. Cook for another 3 minutes or so, and then take off the heat to cool to room temperature.
  4. Once the chicken is cooked, chop into bite-size pieces. Add about 3/4 cup of salsa verde to your chicken. This is an estimate. You want the chicken to be flavorful, but you don’t want it to be too wet. Let the chicken cool to room temperature as well.
  5. To assemble, put two spoonfuls of beans, one spoonful of chicken, and a handful of cheese on each tortilla. Wrap your burrito nice and tight!
  6. Wrap each burrito in plastic wrap and put them in a freezer bag. Store away for another day.