Slow-Cooker Fajita Burritos (Printable Version)
Mix chicken, peppers, and beans for burritos that are awesome for get-ahead meals or quick family eats any night.
# Everything You’ll Need:
→ Filling
01 -
425 grams black beans, drained and rinsed
02 -
80 millilitres water
03 -
120 millilitres salsa
04 -
1 teaspoon garlic powder
05 -
1 teaspoon ground cumin
06 -
1 tablespoon chili powder
07 -
1 medium onion, cut into slices
08 -
1 red bell pepper, cut in strips
09 -
1 green bell pepper, sliced
10 -
450 grams boneless, skinless chicken breast, sliced into strips
→ Assembly
11 -
100 grams shredded low-fat cheddar cheese
12 -
8 extra-large whole-wheat tortillas, low-carb
# Steps to Cook:
01 -
Keep tortillas and cheese on the side for later. Toss the chicken strips straight into your slow cooker. Dump the beans, water, salsa, garlic powder, cumin, chili powder, onion, and both bell peppers over the chicken, in reverse order from how you grabbed them.
02 -
Cover up and let everything cook for about 6 hours on the low heat setting until the veggies get soft and the chicken’s completely done.
03 -
Open the lid, shred chicken up in the pot with a fork, and stir so it all combines—beans and veggies too.
04 -
Spoon about half a cup (or 120 millilitres) of that yummy filling down each tortilla. Toss on roughly 12.5 grams of cheddar. Fold stuff up, roll them, and dig in while they’re hot.
# Extra Suggestions:
01 -
If you're meal prepping, wrap these up tight in foil and stash them in the fridge or freezer. Pop them in the toaster oven to reheat whenever you're ready to eat.