Chicken Burritos

This would work well in a slow cooker, but I am using the stove for this recipe!

What You Need:

2/4 cup salsa. Fresh or pre made. 

3/4 cup water.

3 tablespoons butter.

2 small green bell peppers.

2 small sweet onions.

1 small can jalapenos. Drain and rinse.

1 can black beans. Drain and rinse. 

2 chicken breasts. Cut off any fat.

Seasonings:

1 Tablespoon Cumin.

1 Tablespoon Chili Powder.

1 Teaspoon Cayenne Powder.

1/2 Teaspoon Salt.

1 Tablespoon Pepper.

1/2 Teaspoon Garlic Powder.

1/2 Teaspoon Onion Powder.

--If you want to change around the amounts of each feel free! That is about what I used of each. 

Optional Toppings:

Cheese. 

Sour cream.

Hot sauce.

Slice peppers, onions and jalapenos thin and small, then saute until soft in the butter. About 10-20 minutes. 

Cut chicken into small pieces, add to a pot. Put in 3/4 cup water. Add in 2/4 cup salsa, can of black beans. Add in spices. Simmer on medium low.  About 30 minutes to 2 1/2 hours. 

Once the vegetables are soft, add them into the pot and mix well. Continue to simmer until chicken is shredded, and the water/salsa sauce mix has thickened.

----As I am cooking this, since the vegetables are going to be soft enough, you may just want to serve them on the side because they might get too soft and mushy and not have a good taste or texture with everything mixed together. 

Sorry, just two simple shots of this!