Turtle Bean Burritos in the Crock Pot

I love using the crock pot.  It makes my Monday stress level drop in half.  This is a great recipe that our whole family enjoys.  There are usually some leftovers and it serves as a quick and heathy lunch for me all week.

Beans
2 1/4 cups dried black beans (I use one bag)
4 crushed garlic cloves
1 onion chopped
1 jalapeno pepper, seeded, veined, and chopped
12 cups of vegetable stock (3 boxes)
1/4 teaspoon ground cloves
1/4 teaspoon mild chili powder
2 teaspoons salt
8 to 10 flour tortillas

Fillings:
1 cup chopped tomato
1 cup shredded lettuce
1 cup grated cheese
Salsa
Guacamole
Sour Cream

Place the beans in a large bowl, sorting through them and removing any stones.  Fill the bowl with water and let them soak over night.  In the morning strain and rinse the beans.  Place the beans in your crock pot.  Add garlic, onion, jalapeno, vegetable stock and seasoning.  Cook for 8 to 10 hours in crock pot.

When finished, drain the beans, reserving the liquid, and then pour them into a serving bowl.

Warm tortillas in the oven at 400 degrees for about 3 minutes wrapped in foil.  Or, heat them individually on an ungreased skillet for 15 seconds per side.

Set out the fillings in bowls on the table.  Part of the fun is each person can add what they like to their burrito.  Make-Your-Own always goes over well in our home!  Wrap it up and enjoy!

The leftover beans can be stored in the refrigerator in the reserved liquid.  This is best for reheating.