Slow Cooker Burritos Recipe
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.
Servings: 6 servings
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Ingredients
- ¾ 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
- ½ tsp. ground cumin
- ½ tsp. ground cinnamon
- 5 to 6 flour tortillas, warmed
- 1 ½ cups hot cooked rice
- Shredded Monterey Jack cheese
Directions
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 291g | |
| Recipe makes 6 servings | |
| Calories 298 | |
| Calories from Fat 108 | 36% |
| Total Fat 12.03g | 15% |
| Saturated Fat 4.96g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 43mg | 14% |
| Sodium 404mg | 17% |
| Potassium 519mg | 15% |
| Total Carbs 29.88g | 8% |
| Dietary Fiber 5.8g | 19% |
| Sugars 3.24g | 2% |
| Protein 17.75g | 28% |
