Slow Cooker Burritos are a perfectly delicious example of what you can create with your slow cooker in warm weather. In fact, they're so good, you might just forget all about the heat outside for a while.
- Â¾ lb. ground beef or 15 oz. Chorizo, cut into bite-size pieces
- 1 (15 oz.) can kidney beans, rinsed and drained
- 1 (14 oz.) can diced tomatoes
- 1 green bell pepper, seeded and cut into 1-inch pieces
- 1 cup chicken broth
- 1 cup frozen corn, thawed
- Â½ tsp. ground cumin
- Â½ tsp. ground cinnamon
- 5 to 6 flour tortillas, warmed
- 1 Â½ cups hot cooked rice
- Shredded Monterey Jack cheese
- Brown beef or Chorizo in a large skillet over medium-high heat, stirring to break up meat, 6 to 8 minutes or until no longer pink.
- Drain fat.
- Place browned meat, beans, tomatoes, bell pepper, broth, corn, cumin and cinnamon in slow cooker; mix well. Cover and cook on low 6 to 8 hours.
- Spoon filling down center of warmed tortillas; top with rice and shredded cheese. Roll up and serve immediately.
|Amount Per Serving||%DV|
|Serving Size 291g|
|Recipe makes 6 servings|
|Calories from Fat 108||36%|
|Total Fat 12.03g||15%|
|Saturated Fat 4.96g||20%|
|Trans Fat 0.0g|
|Total Carbs 29.88g||8%|
|Dietary Fiber 5.8g||19%|