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Ingredients

  • 3 15 – ounce can red kidney and/or black beans, rinsed and drained
  • 1 14 1/2 – ounce can diced tomatoes, undrained
  • 1 1/2 cups bottled salsa or Picante sauce
  • 1 11 – ounce can whole kernel corn with sweet peppers, drained
  • 1 fresh jalapeno pepper, seeded and finely chopped (optional)
  • 2 teaspoons chili powder
  • 2 cloves garlic, minced
  • 16 8 – 10 – inches 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)

Preparation

  1.  In a 3-1/2- or 4-quart slow cooker combine beans, undrained tomatoes, salsa, corn, jalapeno 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. 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. Makes 16 servings.

Recipe by: betterhomes

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