Slow-Cooker Easy Burrito Roll-Ups

Name: Slow-Cooker Easy Burrito Roll-Ups
Prep time: 8 h 20 min
Cook time: 8 h 20 min
Total time: 8 h 20 min
Yield: 12
Cuisine: Mexican
Ingredients: 425 grams can black beans, drained, rinsed; 2 Tbsps chopped chipotle chiles in adobo sauce (from 7- to 11-oz can); 170 grams 1/2 cups shredded Colby-Monterey Jack cheese blend; 12 10-inchs flour tortillas (10 inch); 118 milliliters chopped fresh cilantro; 2 cloves garlic, minced; 1 teaspoon ground cumin; 118 milliliters sliced ripe olives; 237 milliliters Old El Thick n Chunky salsa; 1 kilograms boneless skinless chicken thighs; 237 milliliters sour cream

Slow-Cooker Easy Burrito Roll-Ups might be just the Mexican recipe you are searching for. This main course has 465 calories, 30g of protein, and 18g of fat per serving. This recipe serves 12. A mixture of old el 'n chunky salsa, chicken thighs, ground cumin, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the salsa you could follow this main course with the Dessert Strawberry Salsa as a dessert.

Instructions

In 3- to 4-quart slow cooker, layer beans, chicken thighs, garlic, chiles, cumin and salsa.

Ingredients you will need

Chicken Thighs

Chili Pepper

Garlic

Beans

Cumin

Salsa

Equipment you will use

Slow Cooker

Cover; cook on Low setting 7 to 8 hours.

About 15 minutes before serving, heat oven to 350F. Wrap tortillas in foil; heat in oven about 15 minutes or until warm. Meanwhile, place all topping ingredients in individual serving dishes.

Ingredients you will need

Wrap

Equipment you will use

Aluminum Foil

Oven

Remove chicken from slow cooker; place on large plate. With fork or potato masher, mash beans slightly to thicken sauce. Shred chicken with 2 forks; return to slow cooker and mix with bean mixture to moisten.

Ingredients you will need

Whole Chicken

Potato

Beans

Sauce

Equipment you will use

Potato Masher

Slow Cooker

Have guests place warm tortilla on serving plate. Spoon about 1/2 cup chicken mixture onto tortilla; top with desired toppings. Fold sides of tortilla over filling; secure with toothpick.

Ingredients you will need

Tortilla

Whole Chicken

Equipment you will use

Toothpicks

Equipment

Ingredients

Servings:

425grams

can black beans, drained, rinsed 2Tbsps

chopped chipotle chiles in adobo sauce (from 7- to 11-oz can)170grams

1/2 cups shredded Colby-Monterey Jack cheese blend 1210-inchs

flour tortillas (10 inch)118milliliters

chopped fresh cilantro 2cloves

garlic, minced 1teaspoon

ground cumin 118milliliters

sliced ripe olives 237milliliters

Old El Thick 'n Chunky salsa 1kilograms

boneless skinless chicken thighs 237milliliters

sour cream

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Francis Ford Coppolan Oregon Pinot Noir. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 21 dollars per bottle.