Nutrition per serving may change if servings are adjusted.
3 (15 ounce) cans red kidney and/or black beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes, undrained
1½ 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 to 10-inch flour tortillas, warmed (see Tips)
2 cups shredded lettuce
1 cup shredded taco cheese or cheddar cheese (4 ounces)
Sliced green onions and/or dairy sour cream (optional)
In a 3- ½- or 4-quart slow cooker, combine beans, undrained tomatoes, salsa, corn, jalapeno pepper (if desired), chili powder, and garlic.
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: 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°F. Wrap tortillas tightly in foil. Bake about 10 minutes or until heated through.