First, make the spice mix:
1/4 cup chili powder
4 tsp. oregano
1 Tbs. cumin
Then layer these ingredients in the crock-pot in the following order:
2 sweet potatoes, peeled and diced
1 can black beans, drained
1 can pinto beans, drained
half of spice mix
4 cloves garlic, minced
1 onion, diced
1 jalapeno pepper, seeded and finely chopped (I substitute poblano)
1 bell pepper, any, chopped
remaining half of spice mix
2 cups frozen corn
Cover and cook on LOW 5 hours or until sweet potato is tender. Turn off, and stir in:
1/3 cup lime juice
2 Tbs. chopped cilantro
Spoon 1 cup of filling into softened burrito-size tortillas. Top with:
2 Tbs. Monterrey Jack cheese before folding all four sides to close the burrito.
Serve with sour cream, if desired.
Serves 8
3 comments:
These sound wonderful, Ginger! I have them on this weeks menu.
These sound amazing! I'm going to try this one for sure...thanks!
Ginger, I made this for my department at work, and my husband, and everyone loved them! Thanks for the great recipe---it was a big hit!
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