Meatless Burritos

Everyone likes burritos, and this recipe makes enough to serve a crowd. For easy serve-alongs, pick up a fruit salad from the deli and a package or two of Mexican-style rice mix.

Prep/Cook Time: 6 Hours 20 Minutes, Servings: 16

Ingredients

• 3 15-oz. cans red, kidney and/or black beans, rinsed and drained
• 1 14.5-oz. can diced tomatoes, undrained
• 1½ cups bottled salsa or picante sauce
• 1 11-oz. can whole kernel corn with sweet peppers, drained
• 1 fresh jalapeño pepper, seeded and finely chopped (optional)
• 2 teaspoons chili powder
• 2 cloves garlic, minced
• 16 8- to 10-inch flour tortillas, warmed
• 2 cups shredded lettuce
• 1 cup shredded taco cheese or cheddar cheese (4 ounces)
• Sliced green onions and/or dairy sour cream (optional)

Directions

1. In a 3½- or 4-quart slow cooker, combine beans, undrained tomatoes, salsa, corn, jalapeño (if desired), chili powder and garlic.
2. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours.
3. To serve, spoon bean mixture just below centers of tortillas. Top with lettuce and cheese. If desired, top with green onions and/or sour cream. Fold bottom edge of each tortilla up and over filling. Fold in opposite sides; roll up from bottom.

Nutritional Information

Per Serving: 205 calories; 3 g fat (2 g sat, 1 g mono); 7 mg cholesterol; 34 g carbohydrate; 2 g total sugars; 8 g protein; 6 g fiber; 471 mg sodium

© Dotdash Meredith. All rights reserved. Used with permission.