Use the slow cooker to cook the beans and filling for these Pinto Bean and Chard Burritos.
|(Photo from Kalyn’s Kitchen.)|
For a while now I’ve been attempting to have a Meatless Monday recipe every week on my main blog, and it’s been fun to see how this emphasis on more meatless meals has helped me think outside the box in cooking combinations. That, and an abundance of chard in the garden was the inspiration for these Slow Cooker Spicy Vegetarian Pinto Bean and Chard Burritos, a recipe that could even be vegan if you leave out the cheese. This recipe makes enough filling for about 12 small burritos, but you can freeze the extra and have burritos another time!
- Dried pinto beans
- garlic powder
- salsa, salt
- Cholula hot sauce
- swiss chard
- whole wheat or low-carb tortillas
- low-fat grated Mozzarella
- green onion
Use the Recipe-by-Photo Index Page for Kalyn’s Kitchen to see all the slow cooker recipes from Kalyn’s Kitchen that have been featured on this site.
More Ideas with Beans in the Slow Cooker:
Use the Recipe-by-Photo Index Page for Beans and Legumes to see all the slow cooker bean recipes that have been featured on this site.