Combine chili powder, oregano and cumin in a small bowl, set aside.
In a 4-quart slow cooker, layer sweet potato, beans, half of the chili powder herb mixture, garlic, onion, jalapeno pepper, bell pepper, then the remaining half of the chili powder mixture and corn.
Cover and cook on low setting for 5 hours or until sweet potato is tender. Stir in lime juice and cilantro. Preheat oven to 350ºF. Lightly spray a baking sheet with nonstick vegetable spray, set aside.
Spoon 2 tablespoons cheese in center of each tortilla. Top with 3/4 cup burrito filling. Fold all 4 sides to enclose filling. Place burritos seam side down on prepared baking sheet. Cover with foil and bake 18 to 20 minutes or until heated through.
Originally Submitted
10/11/2006
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