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Bean & Vegetable Burritos

Sweet potatoes, corn and jalapeno peppers along with other essential vegetables are slowly cooked in the slow cooker. A wonderful taste sensation.

  • 6 Flour Tortillas (10")
  • 1-1/2 tsp Ground Cumin
  • 2 tsp Oregano, Mediterranean
  • 2 cups Pinto Beans cooked
  • 1 Sweet Potato large-sized, peeled & diced
  • 1 Onion small-sized, halved & thinly sliced
  • 1 Green Bell Pepper small-sized, seeded and chopped
  • 4 Garlic cloves, minced
  • 1 JalapeƱo Chili Pepper small-sized, chopped
  • 1 cup Frozen Corn thawed & drained
  • 1-2 Tbsp Cilantro fresh & chopped
  • 3 Tbsp Lime Juice
  • 3/4 cup Monterey Jack Cheese low-fat, shredded
  • 2 Tbsp Chili Powder


Follow basic bean recipe for cooking raw beans.

Combine chili powder, oregano and cumin in a small bowl, set aside.

Layer sweet potato, beans, half of the chili powder herb mixture, garlic, onion, jalapeno pepper, bell pepper, then the remaining half of the chili powder mixture and corn in a 4 quart slow cooker.

Cover and cook on low setting for 5 hours or until sweet potato is tender. Stir in lime juice and cilantro.

Preheat oven to 350 degrees. Lightly spray a baking sheet with nonstick vegetable spray, set aside.

Spoon 2 tablespoons cheese in center of each tortilla. Top with 3/4 cup burrito filling. Fold all 4 sides to enclose filling. Place burritos seam side down on prepared baking sheet. Cover with foil and bake 18-20 minutes or until heated through. Serve with nonfat sour cream if desired.

Makes 6 burritos.

Bean & Vegetable Burritos


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Products Used in this Recipe

Grains Beans Seeds
Pinto Beans

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