Crockpot Burritos

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 259.1
  • Total Fat: 6.0 g
  • Cholesterol: 15.3 mg
  • Sodium: 118.6 mg
  • Total Carbs: 40.3 g
  • Dietary Fiber: 9.6 g
  • Protein: 13.4 g

View full nutritional breakdown of Crockpot Burritos calories by ingredient
Report Inappropriate Recipe

Submitted by:

Introduction

AMAZING! AMAZING!
Number of Servings: 6

Ingredients

    2 Tblspns chili powder
    2 tspns dried oregeno leaves
    1.5 tspns ground cummin
    3 sweet potatoes, diced into 1 inch pieces
    1 can of black or pinto beans, drained and rinsed
    4 cloves garlic, minced
    1 medium onion, halved and thinly sliced
    1 jalepeno pepper, seeded and minced
    1 green pepper, chopped
    1 cup of frozen corn, thawed and drained
    3 tblspns lime juice
    1 tblspn choppped cilantro
    1 cooked chicken breast
    3/4 cup (3oz) shredded Mont Jack Cheese
    10 inch round tortillas
    Sour Cream (opt)
    Salsa (opt)

Directions

Comine 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 tblspns 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.

Number of Servings: 6

Recipe submitted by SparkPeople user TRUELIFE.

Rate This Recipe

Member Ratings For This Recipe