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Crock Pot Chicken & Bean Burritos

1 12 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
14 cup tequila or 14 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
34 cup taco sauce
1 cup cheddar cheese, shredded
sour cream (to garnish)
sliced scallion (to garnish)


In a crock pot add all ingredients EXCEPT vinegar, refried beans, tortillas, taco sauce, and cheddar. Cook on low 6-8 hours. Add vinegar and shred chicken with forks (I find a potato masher works well too). In two 9x13 baking dishes spread half of the taco sauce and spread evenly. 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). Pour remaining taco sauce over burritos, sprinkle with cheddar cheese. Bake at 350 for 10 minutes, or until cheese melts. I love making a double batch of this and save the "guts" in a ziploc in the freezer for another day.

Source: www.food.com