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Bean and Vegetable Burritos

Charles Keddy Farms Ltd.
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Ingredients
  

  • 2 tbsp chili powder
  • 2 tsp dried oregano
  • 1+1/2 tsp ground cumin
  • 1 large sweet potato peeled and cubed
  • 1 15 oz. can black beans or pinto beans drained and rinsed
  • 4 cloves garlic minced
  • 1 medium onion halved and thinly sliced
  • 1 jalapeno pepper seeded and minced
  • 1 green bell pepper chopped
  • 1 cup frozen corn thawed and drained
  • 3 tbsp chopped cilantro
  • 3/4 cup shredded Monterey Jack cheese (3 ounces)
  • 4 10 inch flour tortillas
  • sour cream optional

Instructions
 

  • Combine chili powder, oregano, and cumin in a small bowl. Set aside.
  • Layer ingredients in slow cooker in the following order: Sweet potato, beans, half of chili powder mix, garlic, onion, jalapeno, bell pepper, remaining half of chili mix and corn. Cover and cook on low for 5 hours or until sweet potatoes are tender. Stir in lime juice and cilantro.
  • Preheat oven to 350° F. Spoon 2 tablespoons cheese in center of each tortilla. Top with 1 cup filling. Fold all 4 sides to enclose filling. Place burritos seam side down on a baking sheet. Cover with foil and bake for 20 to 30 minutes, or until heated throughout. Serve with sour cream, if desired.