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.