Tex mex Burritos

Beans, red kidney, 6 cup(remove)
Sweet potato, cooked, baked in skin, without salt, 4 cup(remove)
Onions, raw, 1 large(remove)
Flour Tortillas, 12 tortilla (approx 10" dia)(remove)
Chicken Breast, no skin, 20 ounces(remove)
Salsa, 1 cup(remove)
Cream of Mushroom Soup, 1 can (10.75 oz)(remove)


Ingredients

4 boneless, skinless chicken breasts
1 cup salsa
1 package reduced sodium taco seasoning
1 can reduced fat cream of mushroom soup (condensed)
1/2 cup reduced fat sour cream


Directions

Add chicken to slow cooker.
Sprinkle taco seasoning over chicken.
Pour salsa and soup over chicken.
Cook on low for 6 to 8 hours.
Remove from heat and stir in sour cream.
Serve with rice.




Ingredients
1 tablespoon vegetable oil
1 onion, chopped
4 cloves garlic, minced
6 cups canned kidney beans, drained
2 cups water
3 tablespoons chili powder
2 teaspoons ground cumin
4 teaspoons prepared mustard
1 pinch cayenne pepper, or to taste
3 tablespoons soy sauce
4 cups cooked and mashed sweet potatoes
12 (10 inch) flour tortillas, warmed
8 ounces shredded Cheddar cheese




Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. Heat oil in a medium skillet, and saute onion and garlic until soft. Stir in beans, and mash. Gradually stir in water, and heat until warm. Remove from heat, and stir in the chili powder, cumin, mustard, cayenne pepper and soy sauce.
3. Divide bean mixture and mashed sweet potatoes evenly between the warm flour tortillas. Top with cheese. Fold up tortillas burrito style, and place on a baking sheet.
4. Bake for 12 minutes in the preheated oven, and serve.

chicken in the slow cooker, go to allrecipes for the addictive sweet potato burrito recipe and spark people fo rthe salsa chicken recipe. combine.

Serving Size: 12 servings

Number of Servings: 12

Recipe submitted by SparkPeople user RMCKEOW.