5/5
(1 Votes)
Ingredients
- 2 T chili powder
- 2 tsp. oregano leaves
- 1 1/2 tsp. cumin
- 1 large sweet potato (peeled & diced)
- 1 15 oz. can black beans (drained & rinsed)
- 4 garlic cloves (minced)
- 1 medium onion
- 1 can Rotel Mexican with lime juice
- 1 c. frozen corn (thawed & drained)
- 3 T lime juice
- 1 T chopped cilantro
- 3/4 c. shredded Monterey Jack cheese
- 4 10 inch tortillas
- Sour cream (optional)
Preparation
Step 1
Combine chili powder, oregano, and cumin in small bowl. Set aside. Layer ingredients in crock pot in the following order:
sweet potato, half of chili powder mix, garlic, onion, Rotel, remaining half of chili powder mix and corn. Cover and cook on low for 5 hours or until sweet potato is tender. Stir in lime juice and cilantro.
Preheat oven to 350 degrees. Spoon 2 T cheese in center of each tortilla. Top with 1 c. filling. Fold all sides to enclose filling. Place burritos seam side down on baking sheet. Cover with foil and bake 20-30 minutes or until heated through. Serve with sour cream if desired.