2 tablespoons chili powder
2 teaspoons oregano
1-1/2 teaspoons cumin
1 large sweet or regular 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 pepper, chopped
1 cup frozen corn, thawed and drained
3 tablespoons lime juice
1 tablespoon cilantro
3/4 cup shredded cheese, your choice (I love Monterey Jack)
Flour tortillas
Combine chili powder, oregano, and cumin in a small bowl. Set aside.
Layer potato, beans, half of chili powder mix, garlic, onion, jalapeño
pepper, green pepper, remaining half of chili powder mix, and corn in
crockpot. Cover and cook on LOW for 5 hours, or until potato is tender.
Stir in lime juice and cilantro.
Preheat oven to 350 degrees F.
Spoon a little cheese into the center of each tortilla. Top with 1 cup of
filling from crockpot. Fold all 4 sides to enclose filling. Place burritos
seam side down on baking sheet. Cover with foil and bake 20-30
minutes. Serve topped with sour cream.
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