Bean and Vegetable Burritos

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* Exported from MasterCook *

 

Bean and Vegetable Burritos

 

Recipe By :Best Loved Slow Cooker Recipes

Serving Size : 4 Preparation Time :0:00

Categories : Beans & Legumes Best Loved Slow Cooker Recipes

Main Dishes

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons chili powder

2 teaspoons dried oregano

1 1/2 teaspoons ground cumin

1 large sweet potato -- peeled & diced

1 15 oz can pinto beans

OR black beans -- rinsed & drained

4 cloves garlic -- minced

1 medium onion -- halved & thinly sliced

1 jalapeno pepper -- seeded & minced

1 green bell pepper -- chopped

1 cup frozen corn -- thawed & drained

3 tablespoons lime juice

1 tablespoon chopped cilantro

3/4 cup shredded Monterey jack cheese

4 10-inch flour tortillas

sour cream -- (optional)

 

Combine chili powder, oregano, and cumin in a small bowl. Set aside.

 

Layer ingredients in slow cooker in the following order: sweet potato, beans,

half of the 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 350ºF. Spoon 2 tablespoons of cheese in center of each

tortilla. Top with 1 cup of filling. Fold all 4 sides to enclose filling.

Place burritos seam side down on a baking sheet. Cover with foil and bake 20-30

minutes or until heated through. Top with sour cream if desired.

 

 

 

S(MC-Formatted by:):

" Karen C. Greenlee "

 

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Per Serving (excluding unknown items): 789 Calories; 14g Fat (15.7% calories

from fat); 37g Protein; 133g Carbohydrate; 33g Dietary Fiber; 19mg Cholesterol;

515mg Sodium. Exchanges: 8 1/2 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0

Fruit; 2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0