Crock Pot Chicken & Bean Burritos

My kids loved tacos and chili, so I thought, "Why not burritos?" I started dumping things in the crock pot and my "famous" recipe was born.

• Ready In: 6 hrs 15 mins
• Serves: 10
• Yields: 10 burritos

Ingredients

• 1 1⁄2 lbs  boneless chicken thighs (may use breasts)
• 2 (15 1/2ounce) cans black beans, drained
• 1 (16 ounce) jar salsa
• 1  tablespoon cumin
• 1 (10 ounce) can diced tomatoes with green chilies
• 1⁄4 cup  tequila or 1⁄4 cup beer
• 0.5 (16 ounce) package frozen corn
• 2  tablespoons vinegar
• 1 (15 1/2ounce) can  refried beans
• 10  burrito-size whole wheat tortillas
• 3⁄4 cup  taco sauce
• 1  cup cheddar cheese, shredded
•  sour cream (to garnish)
•  sliced scallion (to garnish)

Directions

1. In a crock pot add all ingredients EXCEPT vinegar, refried beans, tortillas, taco sauce, and cheddar.
2. Cook on low 6-8 hours.
3. Add vinegar and shred chicken with forks (I find a potato masher works well too).
4. In two 9x13 baking dishes spread half of the taco sauce and spread evenly.
5. 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).
6. Pour remaining taco sauce over burritos, sprinkle with cheddar cheese.
7. Bake at 350 for 10 minutes, or until cheese melts.
8. I love making a double batch of this and save the "guts" in a ziploc in the freezer for another day.