I cooked on Tuesday last week and it lasted us… well, I’m having it for lunch tomorrow. Some recipes are like that. This is one of them. It’s a recipe I posted last summer, but I tweaked it a little and now it’s even better.
Chicken Burrito Bowls
Adapted from myself
For chicken filling
- 2 boneless, skinless chicken breasts (I put mine in the crockpot frozen)
- 1 15oz. can black beans
- 1 15oz. can diced tomatoes
- 1T olive oil
- 1 red bell pepper, seeded and diced
- 2 Anaheim chiles, seeded and diced (wear gloves!)
- 1T taco seasoning (I use this recipe)
- Salt and pepper to taste
- 1C frozen corn
For burrito bowl
- Hot cooked rice
- Shredded Mexican cheese
- Chopped avocado
- Sour cream
- Hot sauce
Place the chicken breast in the crockpot. Dump in the black beans (with liquid) and tomatoes. Heat olive oil in a small nonstick pan over medium heat. Sauté red pepper until slightly soft and add to crockpot. Add Anaheim chiles to pan and cook until they have a bit of color. Add to crockpot.
Sprinkle taco seasoning, salt, and pepper over everything in crockpot and kind of poke it with a spoon so it gets mixed into the peppers, tomatoes, and beans. Cover and cook on low for 8 hours. Thirty minutes before serving, add frozen corn and cover again.
Shred chicken with two forks and serve over rice with burrito fixings.