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
Butter-Chocolate Pound Cake with Chocolate Ganache and Raspberry Mousse

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.

Glazed Stuffed Pork Chops

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.

search recipes
Don't Miss