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Meatless Burritos

  • Cook Time: 6 - 8 hours on low; 3 - 4 hours on high
  • Servings: 16
  • Course: Main Dish

Reynolds Kitchens® Tips

Reynolds Kitchens tip

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Ingredients

  • 3 15-ounce cans 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 chile pepper, seeded and finely chopped (optional)
  • 2 teaspoons chili powder
  • 2 cloves garlic, minced
  • 16 8- to 10-inch 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)

Directions

Step 1

LINE a 3-1/2- or 4-quart slow cooker with a Reynolds® Slow Cooker Liner.

Step 2

COMBINE beans, undrained tomatoes, salsa, corn, jalapeno pepper (if desired), chili powder, and garlic.

Step 3

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

Step 4

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.

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