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+ servings

Veggie & Bean Burritos (Slow Cooker)

Marla Hingley
Because gluten free tortillas tend to crack easily when rolled, we've created a stacked/baked version of a burrito.
Prep Time 10 mins
Cook Time 5 hrs
Total Time 5 hrs 10 mins
Servings 4 -6

Ingredients
  

  • 2 Tbsp chili powder for spicy or paprika/smoked paprika (for mild)
  • 2 tsp dried oregano
  • 1 ½ tsp cumin
  • 1 large sweet potato finely diced
  • 1 can 15oz black beans, drained & rinsed
  • 3 cloves garlic minced
  • 1 onion finely diced
  • 1 jalapeno pepper seeded & minced (or 2-4 Tbsp canned green chilies, to taste)
  • 1 green pepper finely diced
  • 1 cup corn
  • 2-3 Tbsp lime juice to taste
  • ¼ cup fresh cilantro chopped
  • 1-2 cup Cheddar or Monterey cheese grated
  • Corn tortillas
  • Salt to taste

Instructions
 

  • In a small dish combine spices, set aside.
  • Add to slow cooker, in order; sweet potato, beans, sprinkle over half of spice mixture. Continue adding garlic, onion, peppers and corn, followed by remaining spice mixture.
  • Cook on LOW 4-5 hours, until sweet potato is tender (do not open or stir until 4 hours is up). Add lime juice and cilantro, and gently stir. Season to taste with salt and more spice if desired.
  • To assemble, add ½-1 cup of the bean mixture to each tortilla along with some cheese. Roll up and heat in oven or microwave until cheese is melted. Or you can create a layered tortilla dish (as pictured) by placing a tortillas in a baking dish, top with a generous helping of the bean mixture, and sprinkle over some cheese. Repeat with 2-3 more layers. Bake at 400°F until cheese is melted and filling is hot, about 10 minutes.
  • If desired serve with, salsa and sour cream.

Notes

Make-Ahead: spread cooked burrito mixture into a thin layer onto a large baking sheet and allow to cool. Freeze until firm then break up and place into a plastic bag and freeze until needed.
Tried this recipe?Let us know how it was!