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Slow cook your way to a fiesta with this Southwest Burrito Medley! Bright veggies, creamy textures, and flavorful ingredients make this easy dish perfect for nachos, burritos, and more.
From TSTE®1½ TBS TSTE® Southwest Spice Blend1 tsp TSTE® Onion Obsession Spice Blend1 tsp TSTE® Oregano - Mexican
From the Grocer1 large sweet potato, peeled and diced1 (15 oz) can black beans, rinsed and drained½ medium onion2 tsp fresh minced garlic cloves1 jalapeno, seeded and minced½ large green bell pepper & ½ large red bell pepper, seeded and diced7.5 oz canned corn, rinsed and drained1 lime, juiced¼ cup fresh chopped cilantroFlour tortillasShredded cheese
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 servingsTotal Time: 5 hrs 15 minsPrep: 15 minsCook: 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.
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