Bean And Veggie Burrito
From redkitchen 17 years ago
- 300 minutes to make
- Serves 4
Okay sports fans....this is a great crock pot dish to have when friends are over to watch a game, whatever. Put it on, and don't worry about it till your ready to eat....
Ingredients
- 2 TBS. chili powder shopping list
- 2 tea. dried oregano leaves shopping list
- 1 1/2 tea. ground cumin shopping list
- 1 large sweet potato, peeled and diced shopping list
- 1 can (15 oz.) black beans or pinto beans drained and rinsed shopping list
- 4 cloves garlic, minced shopping list
- 1 medium onion, halved and thinly sliced shopping list
- 1 jalapeno pepper, seeded and minced shopping list
- 1 green bell pepper, chopped shopping list
- 1 cup frozen corn, thawed and drained shopping list
- 3 TAB. lime juice shopping list
- 1 TBS. chopped cilantro shopping list
- 3/4 cup shredded monterey jack cheese shopping list
- 4 (10") flour tortillas shopping list
- sour cream shopping list
How to make it
- Combine chili powder, oregano and cumin in bowl. Set aside
- Layer ingredients in cooker in the following order:
- sweet potato, beans, half of chili powder mix, garlic, onion, jalapeno pepper, bell pepper, remaining half of chili powder mix and corn.
- Cover and cook on low for 5 hours, or until sweet potato is tender
- Stir in lime juice and cilantro
- Preheat oven to 350*. Spoon 2 TBS. cheese in center of each tortilla.
- Top with 1 cup filling
- Fold all sides to enclose
- Place burritos seam side down on baking sheet.
- Cover with foil and bake 20-30 minutes or until heated through
- Serve with sour cream if desired
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" It was excellent "