Oamc Crock Pot Chicken Bean Cheese Burritos
Discover the ultimate make-ahead meal with these OAMC Crock Pot Chicken Bean Cheese Burritos—perfect for busy weeknights or meal prep enthusiasts! This crockpot recipe features tender, slow-cooked chicken infused with taco seasoning and salsa, combined with hearty black beans and gooey melted cheese for a flavor-packed filling. Wrapped in soft, warm flour tortillas with a layer of creamy refried beans, these burritos are freezer-friendly and versatile. Prep up to 10 burritos in one go, store them individually wrapped for grab-and-go convenience, and enjoy quick reheating options to satisfy cravings anytime. Whether you're stocking up your freezer or feeding a crowd, this recipe delivers a delicious combination of bold, comforting flavors with minimal effort.
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Recipe Information
Ingredients
- 2 pounds Boneless, skinless chicken breasts
- 2 tablespoons Taco seasoning
- 1.5 cups Salsa
- 1 can (15 ounces) Black beans, drained and rinsed
- 1 can (16 ounces) Refried beans
- 3 cups Shredded cheddar or Mexican blend cheese
- 10 pieces Large flour tortillas
- 1 as needed Non-stick cooking spray
- 1 as needed (for freezer storage) Aluminum foil
Instructions
Lightly spray the inside of your crockpot with non-stick cooking spray to prevent sticking.
Place the chicken breasts in the crockpot. Sprinkle them evenly with taco seasoning, then pour the salsa over the top.
Cover and cook on low for 4-5 hours or until the chicken is fully cooked and tender.
Remove the chicken from the crockpot and shred it using two forks. Return the shredded chicken to the crockpot and stir to combine with the salsa mixture.
Add the black beans and stir to heat through, about 10 minutes.
Warm the refried beans in the microwave or on the stovetop until spreadable, to make assembling the burritos easier.
Prepare your burrito assembly station by laying out the tortillas, refried beans, shredded chicken mixture, and shredded cheese.
To assemble, spread about 2 tablespoons of refried beans onto the center of a tortilla. Add about 1/3 cup of the chicken mixture and top with 2-3 tablespoons of shredded cheese.
Fold in the sides of the tortilla, then roll it up tightly from the bottom to form a burrito. Repeat with the remaining tortillas and filling.
To freeze, wrap each burrito individually in aluminum foil and place them in a freezer-safe bag or container. Label with the date and contents.
To reheat frozen burritos, remove the foil, place the burrito on a microwave-safe plate, and microwave on high for 2-3 minutes or until heated through. Alternatively, bake foil-wrapped burritos in a 375°F (190°C) oven for 30-40 minutes.
Nutrition Facts
Calories |
596 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.4 g | 26% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 1118 mg | 49% | |
| Total Carbohydrate | 53.4 g | 19% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 2.9 g | ||
| Protein | 47.9 g | 96% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 344 mg | 26% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 694 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
