Friday, January 17, 2014

Bean and Vegetable Burritos Crockpot Recipe

Bean and Vegetable Burritos Crockpot Recipe

Ingredients needed:

* 2 tablespoons of chili powder
* 2 teaspoons of dried oregano
* 1 1/2 teaspoons of ground cumin
* 1 large sweet potato, peeled and diced
* 1 can of black beans, rinsed and drained
* 4 cloves of garlic, minced
* 1 medium onion, halved and thinly sliced
* 1 jalapeno pepper, seeded and minced
* 1 green bell pepper, chopped
* 1 cup of frozen corn, thawed and drained
* 3 tablespoons of lime juice
* 1 tablespoon of chopped fresh cilantro
* 3/4 cups of shredded Monterey Jack cheese (3 ounces)
* 4 flour tortillas (10-inch)

Preparation steps:

* Combine chili powder, oregano and cumin in a small bowl. Set aside.
* Layer ingredients into crockpot in following order: sweet potato, beans, half of chili powder mixture, garlic, onion, jalapeno pepper, bell pepper, remaining half of chili powder mixture and corn. Cover; cook on low for 5 hours or until sweet potato is tender. Stir in lime juice and cilantro.
* Preheat oven to 350 degrees. Spoon 2 tablespoons cheese into center of each tortilla. Top with 1 cup filling. Fold up bottom edge of tortilla over filling; fold in sides and roll to enclose filling. Place burrito, seam side down, on baking sheet. Repeat with remaining tortillas. Cover with foil and bake 30 minutes or until heated through.

(Serves 4)

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