Chorizo Burritos the Editors of Publications International, Ltd.
Cook Time 5 to 6 hours
Prep Time 15 minutes
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|
- 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.
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