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)
-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.