Ingredients
Burritos
1
can (15 oz) black beans, drained, rinsed
2 1/2
lb boneless skinless chicken thighs
2
cloves garlic, minced
2
tablespoons chopped chipotle chiles in adobo sauce (from 7- to 11-oz can)
1
teaspoon ground cumin
1
cup Old El Paso® Thick 'n Chunky salsa
12
flour tortillas (10 inch)
Toppings
1
cup sour cream
1 1/2
cups shredded Colby-Monterey Jack cheese blend (6 oz)
1/2
cup sliced ripe olives
1/2
cup chopped fresh cilantro
Description
Simmer The Fabulous Chicken And Bean Filling For Burritos In The Slow Cooker.
Pillsbury
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