Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Tortilla | 1 medium flour (45g) | 140 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Red Kidney Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 cans red kidney beans
- 1 can tomatoes, diced
- 1½ cups salsa
- 1 can whole kernel corn, with peppers
- 1 jalapeno pepper
- 2 tsp chili powder
- 2 cloves garlic, minced
- 16 large flour tortillas
- 2 cups lettuce
- 1 cup taco-style cheese
- scallions (green onions)
Directions
In a 3½- or 4-quart slow cooker combine beans, undrained tomatoes, salsa, corn, jalapeño pepper (if desired), chili powder, and garlic.
Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
To serve, spoon bean mixture just below centers of tortillas.
Top with lettuce and cheese.
If desired, top with green onions and/or sour cream.
Fold bottom edge of each tortilla up and over filling.
Fold in opposite sides; roll up from bottom.