Description[edit | edit source]

Looking for a vegetarian slow-cooker meal? This incredible dish is great for a party. Or, freeze the extra servings for later.

Ingredients[edit | edit source]

Directions[edit | edit source]

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

Nutritional information[edit | edit source]

Per serving:

  • 205 Calories | 3g Total Fat | 2g Saturated Fat | 471mg Sodium | 34g Carbs | 6g Dietary Fiber | 2g Sugars | 7mg Cholesterol | 8g Protein
  • Exchanges: Vegetable: 0.5 | Starch: 2 | Lean Meat: 0.5 | Carb Choices: 2
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