Chicken and Black Bean Burritos with Salsa Jack

Chicken and Black Bean Burritos with Salsa Jack

3 large boneless, skinless chicken breasts
8 oz chunky salsa
1/2 cup water
1 tbsp diced pickled jalapeno
2 tsp lime juice
2 tsp cilantro
1 (15-oz) can black beans, drained
1/2 tsp ground cumin
8 oz shredded Salsa Jack cheese
4 large flour tortillas

Throw the frozen chicken breasts, salsa, water, jalapeno, lime juice and cilantro into the crock pot and let it cook on low until you return home from work! Remove the chicken breasts and shred. Set aside. Combine the black beans, 1/2 cup liquid from the crockpot and the cumin and cook over medium heat until warmed through. Add the chicken and half the cheese and stir until well combined. Spoon 1/4 of the chicken mixture onto the middle of 1 flour tortilla. Fold in sides and then roll up and place in a sprayed 9x9" glass baking dish, seam side down. Repeat with remaining 3 tortillas. Sprinkle the remaining cheese over the burritos and bake at 350^ for 20 minutes or until the cheese has melted. Serve with shredded lettuce, chopped tomatoes and sour cream if desired. These are delicious!