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
Preparation
Spray 3 1/2- to 4-quart slow cooker with cooking spray. In slow cooker, mix onion, bell pepper, jalapeño, garlic and oil. Cover; cook on High heat setting 5 minutes.
Stir in tomatoes. Place chicken on tomato mixture; sprinkle with salt and pepper.
Cover; cook on High heat setting 3 to 4 hours. Stir in black beans. Cover; cook 10 minutes longer or until thoroughly heated.
Remove chicken from slow cooker to plate; shred with 2 forks. Return chicken to slow cooker.
To serve, spoon chicken mixture onto center of each warmed tortilla; top with cheese and cilantro. Fold bottom third of tortilla over filling; fold sides in toward center, leaving top open. Secure with toothpicks, if necessary.
