Crockpot Breakfast Burritos

Adapted from Cooking Light Slow Cooker

Place the following in a crockpot, give it all a stir, and set the pot on low. Cook for 4-5 hours.

1 15oz can black beans, drained and rinsed
1 10oz can diced tomatoes with green chiles, don't drain
1 cup uncooked pearl barley
2 cups vegetable broth
3/4 cups frozen corn, no need to thaw
1/4 cup chopped green onions
1 tablespoon fresh squeezed lime juice
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon ground red pepper
3 garlic cloves, chopped

When the filling is done, scramble however many eggs you intend to eat, and spread some of the filling on an flour tortilla along with the eggs. Garnish with any or all of the following:

Shredded cheddar cheese
Fresh cilantro
Salsa
Lettuce
Guacamole

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Crockpot Refried Beans

Crockpot Refried Beans

• 3 cups of dry pinto beans (rinsed)
• 1 onion, diced
• 9 cups of water
• 5 t salt
• 1 3/4 t pepper
• 2 T minced garlic
• 1/8 t ground cumin

1. Put all the ingredients in a crockpot and cook on high for about 8 hours.
2. After they are done, drain all of the liquid out and SAVE THE LIQUID!!
3. Mash beans with a potato masher or whatever you mash with. Add liquid, a bit at a time, to desired consistency, but remember you want them a little runny because they thicken over time. (makes about 6 cups)

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