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Chicken and Bean Burritos

  • Cook Time: 2 - 3 hours (HIGH) or 5 - 6 hours (LOW)
  • Servings: Makes 12 burritos
  • Course: Main Dish

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  • 2 pounds skinless, boneless chicken breast halves
  • 1 15-ounce can pinto beans in chili sauce
  • 1 16-ounce bottle (1 2/3 cups) salsa with chipotle chile peppers
  • 12 8-inch whole wheat or plain flour tortillas, warmed*
  • 1 cup shredded reduced-fat Monterey Jack cheese (4 ounces)
  • Shredded lettuce (optional)
  • Chopped tomatoes (optional)
  • Light dairy sour cream (optional)


Step 1

In a 3 1/2-quart slow cooker lined with a Reynolds® Slow Cooker Liner combine chicken and undrained beans. Pour salsa over all.

Step 2

Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours.

Step 3

Using a slotted spoon, transfer chicken to a cutting board. Using 2 forks, gently separate the chicken into thin shreds.

Step 4

Using a potato masher, mash beans slightly in cooker. Return chicken to slow cooker, stirring to mix.

Step 5

Divide chicken mixture evenly among the warmed tortillas. Top with cheese. Fold bottom edge of each tortilla up and over filling; fold in opposite sides just until they meet. Roll up from the bottom. If necessary, secure with toothpicks. If desired, serve with lettuce, tomatoes, and/or sour cream.

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