INGREDIENTS
15
ounces chorizo, cut in bite-size pieces
1
can (about 15 ounces) red beans, rinsed and drained
1
can (14-1/2 ounces) diced tomatoes, undrained
1
can (11 ounces) corn, drained
2
green or red bell peppers, cut in 1-inch pieces
1
cup chicken broth
1/2
teaspoon ground cumin
1/2
teaspoon ground cinnamon
8
to 10 flour tortillas, warmed
Hot cooked rice
Shredded Monterey Jack cheese or sour cream
PREPARATION:
Slow Cooker Directions
- Place all ingredients except tortillas, rice and cheese into slow cooker; mix well. Cover; cook on LOW 6 to 8 hours.
- Spoon filling down centers of warm tortillas; top with rice and shredded cheese. Roll up and serve immediately.
This recipe appears in:
Sandwiches
