Everyone likes burritos, and this recipe makes enough to serve a crowd. For easy serve-alongs, pick up a fruit salad from the deli and a package or two of Mexican-style rice mix.

Diabetic Living Magazine
Source: Diabetic Living Magazine
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 3-1/2- or 4-quart slow cooker, combine beans, undrained tomatoes, salsa, corn, jalapeno pepper (if desired), chili powder, and garlic.

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  • Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.

  • 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.

Tips

Tips: Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

To warm tortillas, preheat oven to 350 degrees F. Wrap tortillas tightly in foil. Bake about 10 minutes or until heated through.

Nutrition Facts

417 calories; protein 17.2g 35% DV; carbohydrates 69.2g 22% DV; exchange other carbs 4.5; dietary fiber 12.1g 49% DV; sugars 5.3g; fat 5.4g 8% DV; saturated fat 4.4g 22% DV; cholesterol 13.7mg 5% DV; vitamin a iu 700.6IU 14% DV; vitamin c 11.7mg 20% DV; folate 19.8mcg 5% DV; calcium 235.5mg 24% DV; iron 4.7mg 26% DV; magnesium 27.9mg 10% DV; potassium 551.3mg 15% DV; sodium 1126.4mg 45% DV.