Bean and Vegetable Burritos

[Guest guest]

Bean and Vegetable Burritos

 

2 tbsps. chili powder

1 1/2 tsps. ground cumin

2 tsps. oregano, Mediterranean

2 cup cooked pinto beans

1 large sweet potato, peeled and diced

1 small onion, halved and thinly sliced

1 small green bell pepper, seeded and chopped

4 cloves garlic, minced

1 small jalapeno pepper, finely chopped

1 cup frozen corn, thawed and drained

1 tbsp. fresh cilantro, chopped or more

3 tbsps. fresh lime juice

3/4 cup shredded lowfat Monterey Jack cheese

6 10-inch flour tortillas, preferably whole grain

 

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

In a 4-quart slow cooker, layer sweet potato, beans, half of the chili

powder herb mixture, garlic, onion, jalapeno pepper, bell pepper, then the

remaining half of the chili powder mixture and corn. Cover and cook on low

setting for 5 hours or until sweet potato is tender. Stir in lime juice and

cilantro.

Preheat oven to 350 degrees. Lightly spray a baking sheet with nonstick

vegetable spray, set aside.

Spoon 2 tablespoons cheese in center of each tortilla. Top with 3/4 cup

burrito filling. Fold all 4 sides to enclose filling. Place burritos seam

side down on prepared baking sheet. Cover with foil and bake 18 to 20

minutes or until heated through.

Serve with nonfat sour cream, lettuce and tomatoes, if desired.

Makes 6 servings.