2 lbs boneless skinless chicken breast
1 can diced tomatoes
1 package taco seasoning

1 Tbsp Olive oil
1 can black beans drained and rinsed
1 can pinto beans drained and rinsed
1 cup taco cheese
1 medium diced onion
1 medium avacado (optional)
Whole grain tortillas
Salsa

I cook dinner 5-6 nights a week, but I do not have time to spend hours preparing meals.  I try to spend less time making a meal than it would take to drive to a store and pick something up.  This recipe is prefect for those of you who want a quick meal when you get home after a long day.  In the morning, place the chicken in the crockpot, pour the entire can (including the juice) of the diced tomatoes over the chicken, and sprinkle the taco seasoning over the tomatoes.  Set on low for 6-8 hours.  When you go to stir the chicken after 6-8 hours, it will shred apart perfectly.  Stir the chicken until it is all shredded and the seasoning is evenly dispersed.  Next, saute the onion in the oil until soft (2-4 minutes), then add the black and pinto beans.  Add the shredded chicken, stir and heat through 5-7 minutes.  Warm the tortillas in the microwave for 10-30 seconds.  Spoon the heated chicken and bean mixture onto the tortilla, cover with cheese, add a tablespoon of salsa and some avacado and wrap like a burrito!  This recipe will make at least 10 burritos.