Monday, October 10, 2016

slow cooker chicken and pinto bean burritos... 6 hours

the goods:

3 boneless skinless chicken breasts
1 can (10 ounces) mild enchilada sauce
1 can (16 ounces) pinto beans, rinsed and drained
4 garlic cloves, minced
1 small white onion, diced
2 teaspoons chili powder
2 teaspoons cumin
1 teaspoon coriander
salt and pepper to taste
large flour tortillas
3 cups shredded cheddar cheese
toppings: guacamole, salsa, fresh cilantro, and lime wedges

In a slow cooker, combine the chicken enchilada sauce, beans, garlic, onion, and spices. Cook on high for 4-6 hours. Using 2 forks, gently shred the chicken right in the slow cooker. Using tongs, place a mound of chicken and beans inside each tortilla. Sprinkle some cheese on top of chicken, then fold in ends, and roll up burrito. Place seam-side-down on a rimmed baking sheet, and sprinkle with more cheese. Repeat with remaining burritos. Broil for 2-3 minutes until cheese is melted and bubbly and serve with desired toppings.

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