makes about 9 servings
Place everything from black beans to garlic (first 11 ingredients) in a 3 to 4 quart crock pot and stir well.
Cover and cook on LOW for 4-5 hours. Depending on what type of rice you buy will determine when to add it. We bought 10 minute rice and added it with 45 minutes remaining on the 4 hour timer.
Stir in cilantro after the 4-5 hours.
Heat tortillas according to package directions.
Spoon bean and rice mixture into tortillas and top with shredded cheese.
Roll up tortilla and top with lettuce, sour cream, and salsa. I didn’t add the picture of that because it wasn’t very appeasing – I’m not good with staging a food photo shoot.
Original recipe found at CookingLight
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