Crock Pot Chicken & Bean Burritos |
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Prep Time: 15 Minutes Cook Time: 360 Minutes |
Ready In: 375 Minutes Servings: 2 |
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My kids loved tacos and chili, so I thought, Why not burritos? I started dumping things in the crock pot and my famous recipe was born. Ingredients:
1 1/2 lbs boneless chicken thighs (may use breasts) |
2 (15 1/2 ounce) cans black beans, drained |
1 (16 ounce) jar salsa |
1 tablespoon cumin |
1 (10 ounce) can diced tomatoes with green chilies |
1/4 cup tequila or 1/4 cup beer |
0.5 (16 ounce) package frozen corn |
2 tablespoons vinegar |
1 (15 1/2 ounce) can refried beans |
10 burrito-size whole wheat tortillas |
3/4 cup taco sauce |
1 cup cheddar cheese, shredded |
sour cream (to garnish) |
sliced scallion (to garnish) |
Directions:
1. In a crock pot add all ingredients EXCEPT vinegar, refried beans, tortillas, taco sauce, and cheddar.
2. Cook on low 6-8 hours.
3. Add vinegar and shred chicken with forks (I find a potato masher works well too).
4. In two 9x13 baking dishes spread half of the taco sauce and spread evenly.
5. Assemble burritos by smearing a tortilla down the middle with refried beans. Add approximately 1/2 cup of the chicken mixture, roll up and place seam-down in baking dish. Repeat until baking dish is full (usually 5 burritos in each dish for me).
6. Pour remaining taco sauce over burritos, sprinkle with cheddar cheese.
7. Bake at 350 for 10 minutes, or until cheese melts.
8. I love making a double batch of this and save the guts in a ziploc in the freezer for another day.
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