Slow Cooker Mexican Chicken Burritos
Ingredients
- 1 large onion, chopped (1 cup)
- 1 red bell pepper, chopped
- 1 jalapeño chile, seeded, finely chopped
- 3 cloves garlic, finely chopped
- 2 tablespoons canola or vegetable oil
- 1 carton (26.46 oz) chopped tomatoes or 1 can (28 oz) diced tomatoes
- 4 boneless skinless chicken breasts (about 1 1/4 lb)
- Salt and pepper to taste
- 1 can (15 oz) Progresso® black beans, drained, rinsed
- 1 package (11 oz) Old El Paso® flour tortillas for burritos (8 tortillas; 8 inch), heated as directed on package
- 1 cup shredded Mexican cheese blend (4 oz)
- 1 to 2 tablespoons coarsely chopped fresh cilantro
Organization Tags
Tags easily organize your Recipe Library
Comments