Bean and Vegetable Burritos the Editors of Publications International, Ltd.
Makes 4 servings
|2||tablespoons chili powder|
|2||teaspoons dried oregano leaves|
|1-1/2||teaspoons ground cumin|
|1||large sweet potato, peeled and diced|
|1||can black beans or pinto beans, rinsed and drained|
|4||cloves garlic, minced|
|1||medium onion, halved and thinly sliced|
|1||jalapeño pepper,* seeded and minced|
|1||green bell pepper, chopped|
|1||cup frozen corn, thawed and drained|
|3||tablespoons lime juice|
|1||tablespoon chopped fresh cilantro|
|3/4||cup (3 ounces) shredded Monterey Jack cheese|
|4||(10-inch) flour tortillas|
|Sour cream (optional)|
*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.
- Combine chili powder, oregano and cumin in small bowl. Set aside.
- Layer ingredients in slow cooker in the following order: sweet potato, beans, half of chili powder mixture, garlic, onion, jalapeño pepper, bell pepper, remaining half of chili powder mixture and corn. Cover; cook on LOW 5 hours or until sweet potato is tender. Stir in lime juice and cilantro.
- Preheat oven to 350°F. Spoon 2 tablespoons cheese in center of each tortilla. Top with 1 cup filling. Fold all 4 sides to enclose filling. Place burritos seam side down on baking sheet. Cover with foil and bake 20 to 30 minutes or until heated through. Serve with sour cream, if desired.
|Calories from Fat||26 %|
|Total Fat||13 g|
|Saturated Fat||4 g|
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