Slow Cooker Bean and Vegetable Burritos
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By Brittney Eckert
Slow Cooker Bean and Vegetable Burritos
2 steps
Cook:5h
Updated at: Fri, 06 Oct 2023 00:23:30 GMT
Nutrition balance score
Great
Glycemic Index
33
Low
Glycemic Load
31
High
Nutrition per serving
Calories572.2 kcal (29%)
Total Fat11.9 g (17%)
Carbs95.6 g (37%)
Sugars7.4 g (8%)
Protein25.8 g (52%)
Sodium627.5 mg (31%)
Fiber16.8 g (60%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
2 Tbspchili powder
2 Tbspdried oregano
1 ½ tspground cumin
1sweet potato
large, diced
15 ozblack beans
rinsed and drained
4cloves garlic
minced
1yellow onion
medium, halved and thinly sliced
1jalapeno pepper
seeded, minced
1green bell pepper
chopped
1 cupfrozen corn
3 Tbsplime juice
1 Tbspfresh cilantro
chopped
3 ozshredded Monterey jack cheese
6flour tortillas
10 in, warmed
Instructions
Step 1
Combine chili powder, oregano, and cumin in a small bowl. Layer potato, beans, half of chili powder mix, garlic, onion, jalapeno, bell pepper, remaining half of chili powder mix, and corn in a slow cooker. Cover and cook on LOW 5 hours or until the potato is tender. Stir in lime juice and cilantro.
Slow CookerLow
frozen corn1 cup
chili powder2 Tbsp
lime juice3 Tbsp
fresh cilantro1 Tbsp
yellow onion1 
black beans15 oz
ground cumin1 ½ tsp
dried oregano2 Tbsp
sweet potato1 
green bell pepper1 
cloves garlic4 
jalapeno pepper1 Step 2
Spoon 2 tbsp cheese into the center of each tortilla. Top with 1 cup filling. Fold up bottom edge of tortilla over filling; fold in sides and roll to enclosed filling.
shredded Monterey jack cheese3 oz
flour tortillas6 Notes
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