Crock Pot Vegetarian Make Ahead Freezer Burritos

Step 1: Filling ... Spray your crock pot with a non-stick spray. Then, in a small bowl, add the chili powder, cumin, oregano, a pinch of salt and pepper and set to the side.

Step 2: Layers ... Add the beans to the bottom of the crock pot, then the sweet potatoes, half of the chili seasoning mix; then, the garlic, onion, and all the peppers. Next, add the other half of the chili seasoning mix, corn, and water.

Step 3: Cook ... Cover and cook on low for 4 1/2-5 1/2 hours.

Step 4: Finish ... Thirty (30) minutes before you are ready to serve, stir to combine all the ingredients. After 30 minutes, remove from the crock pot to stop cooking any further and add the lime juice and cilantro.

Step 5: Serve ... Tortillas, I prefer to warm the tortillas before filling them. Just 10-20 seconds on medium heat in the microwave, wrapped in a damp paper towel to make them pliable. Otherwise, they can tear or break when you roll them. Add the filling, cheese and wrap and roll. Fold the bottom over, then the 2 sides and roll. I like to serve them over a bed of chopped lettuce, with olives and avocado slices; and, top the burrito with salsa and sour cream. But you can serve them any way that you like them. ENJOY!

Step 6: For Freezing ... Fill the burritos with the bean filling, cheese and wrap. Then, wrap each burrito in parchment paper and add to a large ziploc bag. I use a gallon bag, and add 6 to a bag. This way, you can take our as many as you need at a time.

Step 7: They can be reheated right from the freezer to right in the microwave. Five minutes on medium low or the defrost setting, then 2 minutes on medium high heat. Or, you can reheat wrapped in foil or in a casserole dish for 20-30 minutes in the oven on 350 degrees. Personally, I love the microwave for this. It is quick and easy.