1½ TBS TSTE® Southwest Spice Blend
1 tsp TSTE® Onion Obsession Spice Blend
1 tsp TSTE® Oregano - Mexican
From the Grocer
1 large sweet potato, peeled and diced
1 (15 oz) can black beans, rinsed and drained
½ medium onion
2 tsp fresh minced garlic cloves
1 jalapeno, seeded and minced
½ large green bell pepper & ½ large red bell pepper, seeded and diced
7.5 oz canned corn, rinsed and drained
1 lime, juiced
¼ cup fresh chopped cilantro
IN a small bowl, mix TSTE® Southwest Spice Blend, TSTE® Onion Obsession Spice Blend, and TSTE® Oregano - Mexican. Set aside.
ADD ingredients to the slow cooker in the following order: sweet potato, beans, ½ of spice blend mixture, onion, garlic, jalapeno, bell peppers, and corn. Top with remaining spice blend mixture.
COVER and cook on low for 5 hrs, or until the sweet potatoes are tender. Uncover, add lime juice and fresh cilantro. Mix well.
WARM tortillas in microwave for 15-25 seconds. Scoop ½ cup of mixture into flour tortilla. Top with cheese. Fold up bottom edge, then one side. Roll to enclose filling.
Alternate serving option: Serve in a small bowl as a dip or on top of your favorite chips!
Yield: 8 servings
Total Time: 5 hrs 15 mins
Prep: 15 mins
Cook: 5 hrs
*For a faster cook time, cook on low for 2 hours. Turn to high and cook for 1½ hours. Warm until ready to serve.
**For a meat option, brown 1 lb ground chuck in a skillet. Drain grease. Mix in 1 tsp TSTE® Southwest Spice Blend. Add to slow cooker medley prior to serving.