Crock Pot Chicken & Bean Burritos

• 1 1/2 lbs boneless chicken thighs (may use breasts)
• 2 (15 1/2 ounce) cans black beans, drained
• 1 (16 ounce) jar salsa
• 1 tablespoon cumin
• 1 (10 ounce) can diced tomatoes with green chilies
• 1/4 cup tequila or 1/4 cup beer
• 0.5 (16 ounce) package frozen corn
• 2 tablespoons vinegar
• 1 (15 1/2 ounce) can refried beans
• 10 burrito-size whole wheat tortillas
• 3/4 cup taco sauce
• 1 cup cheddar cheese, shredded
• sour cream (to garnish)
• sliced scallion (to garnish)

1. In a crock pot add all ingredients EXCEPT vinegar, refried beans, tortillas, taco sauce, and cheddar.
2. Cook on low 6-8 hours.
3. Add vinegar and shred chicken with forks (I find a potato masher works well too).
4. In two 9x13 baking dishes spread half of the taco sauce and spread evenly.
5. Assemble burritos by smearing a tortilla down the middle with refried beans. Add approximately 1/2 cup of the chicken mixture, roll up and place seam-down in baking dish. Repeat until baking dish is full (usually 5 burritos in each dish for me).
6. Pour remaining taco sauce over burritos, sprinkle with cheddar cheese.
7. Bake at 350 for 10 minutes, or until cheese melts.
8. I love making a double batch of this and save the "guts" in a ziploc in the freezer for another day.

chicken, black beans, salsa, cumin, tomatoes, beer, corn, vinegar, beans, whole wheat tortillas, taco sauce, cheddar cheese, sour cream, scallion

Taken from www.food.com/recipe/crock-pot-chicken-bean-burritos-246171 (may not work)