Crock Pot Black Bean Burritos

This recipe is insanely high in fiber and protein, but very low in fat. It has become a family favorite and we have it almost every week! We love this on warm flour tortillas (high fiber if you can find them), and serve it with fresh avocado, shredded cheddar, sour cream and lime wedges for squeezing. It's also great over brown rice, or with diced chicken breast added. Have fun with it, I do! :) Updated to add: This recipe relies heavily on the salt and pepper. The ingredients all have incredible flavor but it won't pop unless you properly season the dish. PLEASE don't omit the s&p. With proper seasoning you will not possibly find this dish to be bland. :)

• Ready In: 5 hrs 10 mins
• Serves: 4

Ingredients

• 1  small onion, chopped
• 1  medium carrot, chopped
• 1  bell pepper, chopped
• 2  garlic cloves, minced
• 1  cup frozen corn kernels
• 2 (15 1/2ounce) cans black beans, drained
• 1  jalapeno chile, minced (remove the seeds and white ribs for a milder "hot", I omit this entirely for the kids)
• 3⁄4 cup  vegetable stock
• 1  tablespoon tamari or 1  tablespoon  other soy sauce
• 2  tablespoons fresh cilantro, chopped
•  salt and pepper

Directions

1. In a nonstick skillet sprayed with cooking spray over medium heat, saute the onion, bell pepper and carrot about 5 minutes, until softened.
2. Transfer the bell pepper, onions and carrot to the cooker, and add the garlic, corn, black beans, and jalapeno.
3. Stir in the stock, tamari, and cilantro.
4. Cook on Low for 4-5 hours.
5. Add salt and pepper to taste.