Juicy chicken breasts stewed in the crockpot all day, shredded and tossed with creamy pinto beans, wrapped up in a tortilla with a little cheese then smothered in sauce and more cheese then finally thrown in the oven for everything to melt together. This recipe is dreamy delicious and so simple to make. You’re going to love it!

INGREDIENTS – serves 2

1 can crushed or diced tomatoes (I use fire roasted crushed)
Water – fill the tomato can about 1/2 way
3/4t garlic powder
1/2t chili powder
1/2t cumin
1/2t salt
1/4t red pepper flakes
1/4t onion powder
2 chicken breasts

1 1/2c pinto beans, cooked or 1 can drained
4 – 10″ flour tortillas
1-2c monterey jack cheese or cheddar or cotija


In a crock pot, mix together tomatoes, water, garlic powder, chili powder, cumin, salt, red pepper flakes and onion powder. Place the chicken breasts in mixture, making sure they are coated in it. Cook on high for 6 hours or low for 8-10.

Preheat oven 375°F.

Remove the chicken, shred and put in a separate bowl. Reserve the leftover sauce in the crockpot.

Pour a little leftover sauce in the bottom of an 8×8 baking dish. Stir together the shredded chicken and pinto beans. Scoop about 1/4 of the chicken and beans into a tortilla, top with a little cheese then roll it up like a burrito. Place seam side down in the baking dish. Repeat for the remaining tortillas then pour the rest of the sauce on top of the burritos then top with remaining cheese. Cover with a lid or foil then bake for 20 minutes. If you want a crispy top then remove the lid for an extra couple of minutes.

I like to serve these over shredded cabbage tossed in lime. So delicious.


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