Burritos-An easy weeknight meal

DSC_0037Chipotle is one of our favorite restaurants. However, it’s a solid 45 minutes from us. Times that we eat at Chipotle are considered “special occasions”. Pair it with a bookstore and we can make an entire day out of it! Our meal plan for the week included burritos, which I completely forgot about until tonight. We built our burritos tonight using separate ingredients  but it’s easily done in the crockpot (directions below) as well.


16 cooked boneless chicken tenders, shredded

1 can black beans

1 pkg large tortilla shells

4 cups cooked rice

Toppings: any of the following: shredded cheese, shredded lettuce, sour cream, salsa, tomatoes, hot sauce, corn, guacamole

To Do: 

Simply add whatever you like to the burrito making sure to roll up at least one end and both sides. This will save whatever little bites want to fall out!

Crockpot directions: 

Add 16 cooked shredded chicken tenders, 1 can black beans, 4 cups rice, 1 cup sour cream and 1 cup of shredded cheese to the crockpot and cook on low for 3-4 hours. When ready add it to your burrito and top with any of the toppings above.


Use these ingredients for a burrito bowl, taco shell, or burrito salad

This amount is enough for a family of four with some leftovers (we’re totally eating this tomorrow too!)



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