Chicken Burritos

Ingredients:

• 500g chicken breasts
• ½ salt
• ¼ teaspoon pepper
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 2 tablespoon olive oil
• 1 small onion (chopped)
• 3 cloves garlic (minced)
• 1 medium red bell pepper (chopped)
• 1½ cups refried beans
• ¼ cup water
• 8 large flour tortillas
• 2 cups Mexican rice
• 1 cup corn (canned)
• 2 cups cheddar cheese (shredded)
• Salsa
• Sour cream
• Nacho cheese sauce

Instructions:

• Season the chicken breast pieces with the salt, pepper, chili powder, cumin, smoked paprika and dried oregano.
• Add chicken breast to the Crock-Pot and cook over medium-high heat until the chicken is cooked through.
• Add the onion, garlic, and red bell pepper to the Crock-Pot and stir. Cook until onion is translucent.
• Add the refried beans, water and stir everything together.
• Warm the tortillas for about 30 seconds. Warming them up simply makes them more pliable and easy to fold.
• To assemble tortillas, layer them with rice, chicken filling, corn, cheese and then fold them up burrito style. You should have enough ingredients to make 8 burritos.
• Toast them in the oven for 10 minutes, wrapped in foil, or pan fry over medium-high heat for 2 minutes per side until the tortilla is crispy and the cheese melts.
• Serve with salsa and sour cream.