Bean and Vegetable Burritos Slow Cooker Recipe

Prep Time
< 30 minutes
Cook Time
3+ hours
  • 2 tablespoons chili powder
  • 2 teaspoons dried oregano
  • 1 ½ teaspoons ground cumin
  • 1 sweet potato, diced
  • 1 can (about 15 ounces) black beans, rinsed and drained
  • 4 cloves garlic, minced
  • 1 onion, halved and thinly sliced
  • 1 jalapeño pepper, seeded and minced
  • 1 green bell pepper, chopped
  • 1 cup frozen corn, thawed and drained
  • 3 tablespoons lime juice
  • 1 tablespoon chopped fresh cilantro
  • ½ cup (3 ounces) shredded Monterey Jack cheese
  • 4 (10-inch) flour tortillas
  1. Combine chili powder, oregano, and cumin in small bowl.
  2. Layer potato, beans, half of chili powder mixture, garlic, onion, jalapeño pepper, bell pepper, remaining half of chili powder mixture, and corn in your Crockpot slow cooker.
  3. Cover; cook on LOW 5 hours or until sweet potato is tender. Stir in lime juice and cilantro.
  4. Preheat oven to 350°F. Spoon 2 tablespoons cheese down center of each tortilla. Top with 1 cup filling. Fold up bottom edges of tortillas over filling; fold in sides and roll to enclose filling.
  5. Place burritos, seam side down, on baking sheet. Cover with foil, bake 20 minutes or until heated through.
  6. Serve while hot and enjoy!
Latin and Spanish
Slow Cooker