Bean And Veggie Burrito
- Time 300 minutes
- Serves 4
Ingredients
- 2 TBS. chili powder
- 2 tea. dried oregano leaves
- 1 1/2 tea. ground cumin
- 1 large sweet potato, peeled and diced
- 1 can (15 oz.) black beans or pinto beans drained and rinsed
- 4 cloves garlic, minced
- 1 medium onion, halved and thinly sliced
- 1 jalapeno pepper, seeded and minced
- 1 green bell pepper, chopped
- 1 cup frozen corn, thawed and drained
- 3 TAB. lime juice
- 1 TBS. chopped cilantro
- 3/4 cup shredded Monterey Jack cheese
- 4 (10") flour tortillas
- sour cream
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
