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.