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

  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
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