Slow Cooker Cheesy Chicken Burrito

Ingredients

• 2 tbsp Taco Seasoning (Or 1 (1-ounce) package)
• 16 oz Salsa (Your favorite salsa)
• 15 oz Black Beans (1 can, drained and rinsed)
• 15 oz Pinto Beans (1 can, drained and rinsed)
• 3 cups Shredded Cheese (Cheddar, Monterey Jack, or Mexican blend)
• 8 count Large Tortillas (10-12 inch flour tortillas)
• 1 tsp Olive Oil (For crisping the burritos)
• 2 tbsp Chopped Cilantro (Fresh, divided; for chicken and rice)
• 1 tbsp Lime Juice (From 1 lime)
• 3 cups Cooked Rice (Cooked, for Garlic Lime Rice)
• 2 tbsp Unsalted Butter (For Garlic Lime Rice)
• 2 cloves Minced Garlic (For Garlic Lime Rice)
• ½ tsp Salt (For Garlic Lime Rice & Pico de Gallo, to taste)
• 2 medium Diced Tomatoes (For Pico de Gallo)
• ½ small Finely Chopped Onion (For Pico de Gallo)
• 1 small Minced Jalapeno (Optional, for Pico de Gallo)

Instructions

1. Place the chicken in the slow cooker. Sprinkle with taco seasoning and pour salsa over the chicken.
2. Cover and cook on high for 2 hours or low for 4-6 hours, or until the chicken is easily shredded.
3. Once the chicken is cooked, shred directly in the slow cooker using two forks. Mix the shredded chicken with the juices from the salsa.
4. Add the drained black beans, drained pinto beans, and 1 tablespoon of chopped cilantro to the shredded chicken mixture. Stir well to combine.
5. Prepare Garlic Lime Rice: In a medium saucepan over medium heat, melt butter. Add minced garlic and cook until fragrant, about 30 seconds.
6. Add cooked rice, lime juice, the remaining 1 tablespoon of cilantro, and salt to the saucepan. Mix well and heat through, about 2-3 minutes.
7. Prepare Pico de Gallo: In a small bowl, combine diced tomatoes, finely chopped onion, minced jalapeno (if using), salt, lime juice, and cilantro. Mix well and set aside.
8. Warm the tortillas: Slightly warm the tortillas to make them pliable. You can do this by microwaving them for a few seconds or heating them in a dry skillet.
9. Assemble the burritos: Lay a tortilla flat on a clean surface. Add about 1/2 cup of the Garlic Lime Rice and 1/2 cup of the chicken mixture to the center of the tortilla. Top with about 1/4 cup of cheese and a spoonful of Pico de Gallo.
10. Fold in the sides of the tortilla towards the center. Then, fold the bottom of the tortilla up and over the filling, tucking it in tightly. Roll the burrito up completely, keeping the filling secure.
11. Heat the olive oil in a skillet over medium-low heat.
12. Cook the burritos: Place the burritos seam-side down in the skillet. Cook for about 3-4 minutes per side, or until golden brown and crispy, and the cheese is melted and the filling is heated through.
13. Serve the slow cooker chicken burritos immediately. Garnish with guacamole, sour cream, extra Pico de Gallo, and lime wedges, if desired.