Crockpot Burritos

14 April 2009

This is a family favorite, and is also the recipe that made my husband realize not every meal has to have meat! It's a versatile recipe, and you can substitute the sweet potatoes for red potatoes or add chicken if you'd like. I make this often, and get a lot of requests for the recipe!


2 T chili powder

2 t dried oregano leaves

1.5 t ground cumin

2 large sweet potatoes, diced into 1 inch pieces

1 can of (or 2 cups prepared) black or pinto beans, drained and rinsed

4 cloves garlic, minced

1 medium onion, halved and thinly sliced

1 green pepper, chopped * (I replace the fresh onions and peppers with a bag of frozen peppers and onions from Kroger. Saves money and time)

1 jalapeno pepper, seeded and minced

1 cup of frozen corn, thawed and drained

3 T lime juice

1 T chopped cilantro

3/4 cup (3oz) shredded Mont Jack Cheese

10 inch round tortillas

Sour Cream (opt)

Salsa (opt)


-Combine chili powder, oregano and cumin in small bowl. Set aside
-Layer potato, beans, half of chili mix, garlic, onion, jal pepper, bell pepper, remaining half of chili mix and corn in slow cooker.
-Cover and cook on low 5 hours or until potato is tender.
-Stir in lime juice, cilantro, and cooked chicken breast.
-Preheat oven to 350. Spoon 2 T of cheese onto tortilla. Top with 1 cup of filling. Fold all 4 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 & salsa if desired.


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