Steph’s Super Easy Chicken & Bean Burritos

We had these for dinner tonight, and they’re the bomb!  Enjoy!

Ingreeds:

3 boneless skinless chicken breasts (frozen)
16-oz jar of your favorite salsa (I used medium heat)
15-oz can black beans, drained
cayenne pepper (to taste)
nonstick cooking spray
8-10 large flour tortillas
can of enchilada sauce (red or green – your favorite)
shredded cheese with taco seasoning
low fat sour cream, sliced scallions, other toppings as desired

Instrux:

In the morning before work, put the frozen chicken breasts and jar of salsa into the Crock Pot. Cook all day on low heat. When you come home, break up the chicken with a fork so it shreds. Stir in the drained black beans and season to taste with cayenne pepper.

Preheat oven to 400. Spray a 13×9 dish. Lay a flour tortilla in the dish and, using a slotted spoon, put two spoonfuls of the chicken and bean filling in a line down the center. Roll the tortilla as you push it to the end of the dish. Repeat with 7 more tortillas or until your dish is full. (You may have extra filling – it freezes great and is good on rice another night!) Pour the enchilada sauce over and sprinkle with taco cheese. Bake for about 15 minutes or until the cheese is melted and the dish is bubbly. Makes great leftovers!