Ingredients
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2 tablespoons chili powder
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2 teaspoons dried oregano
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1 1/2 teaspoons dried ground cumin
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1 (15 ounce) can black beans or 1 (15 ounce) can pinto beans, rinsed and drained
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4 garlic cloves, minced
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1 medium onion, thinly sliced
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1 jalapeno pepper, minced
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1 green pepper, chopped
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1 cup frozen corn or 1 cup canned corn
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3 tablespoons fresh lime juice
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1 tablespoon chopped cilantro
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3/4 cup shredded monterey jack cheese
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1 large sweet potato, peeled and diced
Instructions
- Combine Chili powder, oregano, and cumin in small bowl and set aside.
- Layer sweet potato, beans, half of chili powder mix, garlic, onion, jalapeno pepper, green pepper, remaining half of chili powder mix and corn in slow cooker. (Note: I cook the onions, garlic, and sometimes add some green salsa, before I put them in the crock pot. Also, Sometimes I just throw in some taco seasoning.).
- Cover and cook on LOW 5 hours ore until sweet potato is tender. (Note: with my crock pot it takes about 3-4 on low).
- Stir in lime juice and cilantro.
- Spoon 2 TBS cheese in tortilla and top with 1 cup filling.
- Fold tortilla to close.
- Microwave until cheese melts.