Cook Time 5 to 6 hours
Prep Time 15 minutes
YIELD Makes 5 to 6 servings
|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|
Slow Cooker Directions
- Place all ingredients except tortillas, rice and cheese into slow cooker; mix well. Cover; cook on LOW 6 to 8 hours.
- Spoon filling down centers of warm tortillas; top with rice and shredded cheese. Roll up and serve immediately.
If you're looking for a dessert, try this recipe for butter-chocolate pound cake with chocolate ganache and raspberry mousse filling by Norman R. Davis from Ultimate Cake Off.
There are hundreds of ways to cook pork, so check out our recipes to see which one you'd like to try for your next meal.