Crock Pot Mexican Bean Burritos

mexicanbeanburritos

1 lb. Dried Pinto Beans
6c Water + 4 Beef Broth Cubes
1c + 2/3c Bacon Ends
1/8tsp Hickory Flavored Liquid Smoke
1T Balsamic Vinegar
1c Red Onion
1 Green Pepper
1/2tsp Garlic Powder
1/2tsp Cocoa Powder (Yes, Add!)
1tsp Chili Powder
1/2tsp Cumin
1/4tsp Pepper
1/8-tsp Sea Salt
1tsp Dried Oregano
1/4tsp Red Pepper Flakes
1/4tsp Chipotle Powder
4T UN-Sweetened Raisins (Added Last Hour)

Shell of choice: Soft Shell, Hard Shell, Lettuce Wrap, Egg Roll Wraps, Rice Wrap
Toppings (All Optional, just ideas): Louisiana Hot Sauce, Tomatoes, Salsa, Sour Cream, Shredd. Cheese, Rice (Cooked in Broth)

Butter Flavor Cooking Spray Crock. Add all ingredients, EXCEPT, Raisins. Last 1-1.5hr, Mash Beans, then  add Raisins. Cook on high 1st hour, then low for about 8-9 hours. Serve with Toppings on Shell of Choice (Optional to heat skillet, spray with Butter Flavor Cooking Spray, then Brown each side. Sprinkle at end with Garlic Powder or Garlic Salt is Optional.).
We just do Bean and Cheese, maybe Hot Sauce n Sour Cream. Then Brown!

* NOTES:
– If using Egg Roll Wraps or Soft Shells. Heat skillet. Spray with Butter Flavor Cooking Spray. Brown each side of Egg Roll Wrap/Soft Shell.
-Optional to Saute Vegis and Bacon, before adding to crock. I skipped, just threw all in. Was DELICIOUS!
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One response to “Crock Pot Mexican Bean Burritos

  1. Pingback: Cheat Day Healthier Options – Maintaining Fit without Knowing It! | Dinking Around {DING-KING UH-ROUND}

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