Black Bean and Chicken Burritos

2 skinless, boneless chicken breasts

1 small onion, coarsely chopped

2 cans (15 ounces each) black beans, rinsed and drained

1 can (4.5 ounces) chopped mild green chilies, drained

16 ounces salsa

4 flour or corn tortillas

Shredded cheese (optional)

Reduced fat sour cream (optional)

Place chicken in slow cooker.

In a bowl, combine onion, black beans, chilies and salsa. Pour mixture over chicken; cover and cook on low 8 hours.

When chicken is done, use two forks to shred chicken.

Heat tortillas in oven or microwave. Fill with chicken and bean mixture; top with cheese and sour cream, if desired. Fold ends in and roll up.

Serves four.