Bean and Vegetable Burritos

posted by 8 years ago


2 Tbs. chili powder

2 tsp. dried oregano leaves

1 ½ tsp. ground cumin

1 large sweet potato, peeled and diced

1 can black beans or pinto beans, rinsed and drained

4 cloves garlic, minced

1 medium onion, halved and thinly sliced

1 jalapeno pepper, seeded and minced

1 green bell pepper, chopped

1 c. Cascadian Farm Organic Super Sweet corn

3 Tbs. lime juice

1 Tbs. chopped cilantro

¾ c. Whole Foods Market 365 Every Day Value shredded Monterey Jack cheese

4 Food for Life brown rice tortillas

Sour cream (optional)


Combine chili powder, oregano and cumin in a small bowl. Set aside. Layer sweet potato, beans, half of the chili powder mix, garlic, onion, jalapeno pepper, bell pepper, remaining half of the chili powder mix and corn in slow cooker. Cover and cook on LOW 5 hours or until sweet potato is tender. Stir in lime juice and cilantro. Preheat oven to 350 degrees. Spoon 2 Tbs. cheese in center of each tortilla. Top with 1 c. 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, if desired.

tags:  vegetarian, miscellaneous, Bean and Vegetable Burritos
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