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.
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!
8 servings
3/4 cup
- Amount per serving
- Calories240
- % Daily Value *
- Total Fat 6g8%
- Saturated Fat 2g10%
- Trans Fat 0g
- Cholesterol 35mg12%
- Sodium 325mg15%
- Total Carbohydrate 16g6%
- Dietary Fiber 4g15%
- Total Sugars 2g
- Protein 23g
- Potassium 125mg3%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
- 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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