Ingredients
1 pound boneless skinless chicken breasts1 can (15 ounces) black beans, rinsed and drained1 medium green pepper, cut into strips1 large onion, sliced1-1/2 cups picante sauce1/2 teaspoon garlic powder1/2 teaspoon ground cumin12 flour tortillas (6 inches), warmed2 cups shredded cheddar cheeseOptional toppings: Thinly sliced green onions, chopped tomatoes and sour cream, optional
Preparation
Place chicken in a 4-qt. slow cooker; add black beans, pepper and onion. In a small bowl, mix picante sauce, garlic powder and cumin; pour over top. Cook, covered, on low until chicken is tender, 4-5 hours.
Remove chicken and cool slightly. Shred meat with 2 forks and return to slow cooker; heat through. Serve with tortillas, cheese and toppings of your choice.
