Bean and Vegetable Burritos

By mattyrana

Ingredients

• 2 Tbsp. chili powder
• 2 tsp. oregano
• 1-1 1/2 tsp. cumin
• 1 large sweet or regular potato
• 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 Tbsp. lime juice
• 1 Tbsp. cilantro
• 3/4 cup shredded cheese
• Flour Tortillas

Details

Servings 4

Preparation

Step 1

Combine chili powder, oregano, and cumin in a small bowl. Set aside.

Layer potato, beans, half of chili powder mixture, garlic, onion, jalapeño, green pepper, remaining half of chili powder mixture, and corn in a Crockpot. Cover and cook on LOW for 5 hours or until potato is tender. Stir in lime juice & cilantro.

Preheat oven to 350˚

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 for 20-30 minutes. Serve topped with sour cream.