Meatless Burritos
Ingredients
3 (15 ounce) cans red kidney and/or black beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes, undrained
1½ cups bottled salsa or picante sauce
1 (11 ounce) can whole kernel corn with sweet peppers, drained
1 fresh jalapeno pepper, seeded and finely chopped (optional)
2 teaspoons chili powder
2 cloves garlic, minced
16 ( 8 to 10-inch flour tortillas) warmed. To warm tortillas, preheat oven to 350°F. Wrap tortillas tightly in foil. Bake about 10 minutes or until heated through.
2 cups shredded lettuce
1 cup shredded taco cheese or cheddar cheese (4 ounces)
Sliced green onions and/or dairy sour cream (optional)
Preparation
- In a 3- ½- or 4-quart slow cooker, combine beans, undrained tomatoes, salsa, corn, jalapeno pepper (if desired), chili powder, and garlic.
- Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
- To serve, spoon bean mixture just below centers of tortillas. Top with lettuce and cheese. If desired, top with green onions and/or sour cream. Fold bottom edge of each tortilla up and over filling. Fold in opposite sides; roll up from bottom.
Everyone likes burritos and this recipe makes enough to serve a crowd. For easy serve alongs, pick up a fruit salad from the deli and a package or two of Mexican-style rice mix.
