Cook Time 5 to 6 hours
Prep Time 15 minutes

YIELD Makes 5 to 6 servings

INGREDIENTS

15 ounces chorizo, cut in bite-size pieces
1 can (about 15 ounces) red beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (11 ounces) corn, drained
2 green or red bell peppers, cut in 1-inch pieces
1 cup chicken broth
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
8 to 10 flour tortillas, warmed
Hot cooked rice
Shredded Monterey Jack cheese or sour cream

PREPARATION:

Slow Cooker Directions

  1. Place all ingredients except tortillas, rice and cheese into slow cooker; mix well. Cover; cook on LOW 6 to 8 hours.
  2. Spoon filling down centers of warm tortillas; top with rice and shredded cheese. Roll up and serve immediately.
This recipe appears in: Sandwiches
You Might Also Like
Delicious Lamb Kabobs

Learn how to cook lamb the right way, including the best garnish to choose based on the rest of your meal.

Sweet Potato Puffs

Learn how to create the perfect vegetable side dish with only a few simple ingredients in a few precious minutes.

search recipes
Don't Miss