Crock Pot Chicken & Bean Burritos - cooking recipe

Ingredients

1 1/2 lbs boneless chicken thighs (may use breasts)
2 (15 1/2 ounce) cans black beans, drained
1 (16 ounce) jar salsa
1 tablespoon cumin
1 (10 ounce) can diced tomatoes with green chilies
1/4 cup tequila or 1/4 cup beer
0.5 (16 ounce) package frozen corn
2 tablespoons vinegar
1 (15 1/2 ounce) can refried beans
10 burrito-size whole wheat tortillas
3/4 cup taco sauce
1 cup cheddar cheese, shredded
sour cream (to garnish)
sliced scallion (to garnish)

Preparation

In a crock pot add all ingredients EXCEPT vinegar, refried beans, tortillas, taco sauce, and cheddar.
Cook on low 6-8 hours.
Add vinegar and shred chicken with forks (I find a potato masher works well too).
In two 9x13 baking dishes spread half of the taco sauce and spread evenly.
Assemble burritos by smearing a tortilla down the middle with refried beans. Add approximately 1/2 cup of the chicken mixture, roll up and place seam-down in baking dish. Repeat until baking dish is full (usually 5 burritos in each dish for me).
Pour remaining taco sauce over burritos, sprinkle with cheddar cheese.
Bake at 350 for 10 minutes, or until cheese melts.
I love making a double batch of this and save the \"guts\" in a ziploc in the freezer for another day.