(even if you aren't a "busy" mom [though most moms I know are busy--seems those 2 words go well together] or a mom at all, you might like to try these!)
Ingredients:
1 can (16 ounces) kidney beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes with mild green chilies, drained
1 each medium green, sweet red and yellow peppers, julienned
1 medium onion, halved and sliced
2 teaspoons ground cumin
2 teaspoons chili powder
1 garlic clove, minced
1/4 teaspoon salt
6 flour tortillas (8 inches), warmed (we used more than 6 since we don't fill them as full)
Shredded lettuce and chopped tomatoes, optional (we also add shredded cheese and sour cream to ours)
Directions: In a 3-qt. slow cooker, combine the chicken, beans, tomatoes, peppers, onion and seasonings.
Cover and cook on low for 5-6 hours or until chicken is tender.
Remove chicken; cool slightly.
Shred chicken and return to the slow cooker; heat through.
Spoon about 3/4 cup (I didn't measure this--I just spooned some in) chicken mixture down the center of each tortilla.
Top with lettuce and tomatoes (and cheese and sour cream) if desired.
Yield: 6 servings (more or less depending on how much you put in the tortillas) Enjoy! :)
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