Gluten Free, Meatless Burritos

posted by 6 years ago


2 (15 oz) cans red and/or black beans, rinsed and drained

1 (14-1/2 oz) can diced tomatoes, undrained

1 jar Spike's Santa Fe Packing Company Salsa-Chunky Chunky Salsa-Medium or mild

1 c. canned whole kernel corn with sweet peppers, drained

1 fresh jalapeno chile pepper, seeded and finely chopped (optional)

2 cloves garlic, minced

8 gluten free flour tortillas, warmed

2 c. shredded lettuce

1 c. shredded Mexican cheese or cheddar cheese

Green onions, sliced for garnish

Low-fat sour cream, for garnish


Combine beans, undrained tomatoes, salsa, corn, jalapeno pepper (if desired) and garlic in a slow cooker. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. To serve, spoon bean mixture just below centers of tortillas. Top with lettuce, cheese, green onions and sour cream if desired. Fold bottom edge of each tortilla up and over filling. Fold in opposite sides; roll up from bottom and serve. (Serves: 8)

tags:  vegetarian, burritos, mexican, salsa, santa fe packing company
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