2 tablespoons chili powder
2 teaspoons oregano
1-1/2 teaspoons cumin
1 large sweet or regular potato, peeled and diced
1 can black beans or pinto beans, rinsed and drained
4 cloves garlic, minced
1 medium onion, halved and thinly sliced
1 jalapeÃ±o pepper, seeded and minced
1 green pepper, chopped
1 cup frozen corn, thawed and drained
3 tablespoons lime juice
1 tablespoon cilantro
3/4 cup shredded cheese, your choice (I love Monterey Jack)
Combine chili powder, oregano, and cumin in a small bowl. Set aside. Layer potato, beans, half of chili powder mix, garlic, onion, jalapeÃ±o pepper, green pepper, remaining half of chili powder mix, and corn in crockpot. Cover and cook on LOW for 5 hours, or until potato is tender. Stir in lime juice and cilantro.
Preheat oven to 350 degrees F.
Spoon a little cheese into the center of each tortilla. Top with 1 cup of filling from crockpot. Fold all 4 sides to enclose filling. Place burritos seam side down on baking sheet. Cover with foil and bake 20-30 minutes. Serve topped with sour cream.