A healthy alternative to a Tex Mex Favorite.
Our family loves Mexican food. It is one of our favorite meals to have both at home and in a restaurant. We have tried just about every Mexican joint within 30 miles of our house. My favorite dish at our favorite place is the Burrito California. This is my take on their recipe. This works well in a 3-quart slow cooker.
AuthorChuckH
Ingredients:
Directions:
Spray the interior of the slow cooker crock with non-stick cooking spray.
Place chicken in the bottom of the crock.
Sprinkle Chile powder over the chicken.
Layer onion over the chicken.
Add black beans and salsa verde.
Add rice and corn if you choose to add them.
Add enough water or chicken broth to cover the mixture. Cover and cook on low 4-6 hours.
30-60 minutes before serving, shredded chicken. Tip: To shred the chicken in the slow cooker, use a potato masher with a down and twist motion. This may also mash some of the beans which will thicken the sauce.
If desired, leave the lid off the slow cooker to allow some of the liquid to evaporate for the final 30 minutes of cooking.
Spoon into tortillas. Add cheese, chiles, and cilantro as desired.
Enjoy!
Serving Size 3/4 cup
Servings 8
- Amount Per Serving
- Calories 240Calories from Fat 54
- % Daily Value *
- Total Fat 6g10%
- Saturated Fat 2g10%
- Trans Fat 0g
- Cholesterol 35mg12%
- Sodium 325mg14%
- Potassium 125mg4%
- Total Carbohydrate 16g6%
- Dietary Fiber 4g16%
- Sugars 2g
- Protein 23g46%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
- An easy slow cooker burrito filling. Also great on its own! This recipe has less than 400 calories per serving. I usually have it with a serving of Beanitos Tortilla chips or in a high fiber tortilla.
- Each serving has 4 grams of fiber without the Tortillas. The calorie content does not include cheese, tortillas, rice, or corn.
Ingredients
Directions
Spray the interior of the slow cooker crock with non-stick cooking spray.
Place chicken in the bottom of the crock.
Sprinkle Chile powder over the chicken.
Layer onion over the chicken.
Add black beans and salsa verde.
Add rice and corn if you choose to add them.
Add enough water or chicken broth to cover the mixture. Cover and cook on low 4-6 hours.
30-60 minutes before serving, shredded chicken. Tip: To shred the chicken in the slow cooker, use a potato masher with a down and twist motion. This may also mash some of the beans which will thicken the sauce.
If desired, leave the lid off the slow cooker to allow some of the liquid to evaporate for the final 30 minutes of cooking.
Spoon into tortillas. Add cheese, chiles, and cilantro as desired.
Enjoy!
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