1 large onion, chopped (1 cup)

1 red bell pepper, chopped

1 jalapeño chile, seeded, finely chopped (optinal)

3 cloves garlic, finely chopped

2 tablespoons canola or vegetable oil

1 can (28 oz) diced tomatoes

4 boneless skinless chicken breasts (about 1 1/4 lb)

Salt and pepper to taste

1 can (15 oz) black beans, drained, rinsed

1 package flour tortillas for burritos (8 tortillas; 8 inch), heated as directed on package

1 cup shredded Mexican cheese blend (4 oz) or grated cheddar cheese

1 to 2 tablespoons coarsely chopped fresh cilantro or dried cilantro

DIRECTIONS

Spray 3 1/2- to 4-quart slow cooker with cooking spray. In slow cooker, mix onion, bell pepper, jalapeño, garlic and oil. Cover; cook on High heat setting 5 minutes.

Stir in tomatoes. Place chicken on tomato mixture; sprinkle with salt and pepper.

Cover; cook on High heat setting 3 to 4 hours. Stir in black beans. Cover; cook 10 minutes longer or until thoroughly heated.

Remove chicken from slow cooker to plate; shred with 2 forks. Return chicken to slow cooker.

To serve, spoon chicken mixture onto center of each warmed tortilla; top with cheese and cilantro. Fold bottom third of tortilla over filling; fold sides in toward center, leaving top open. Secure with toothpicks, if necessary.