3 (1 ounce) squares unsalted sunflower seeds
1 gallon cold water
1 bunch chopped fresh bell pepper
1 packet ORTEGA Taco Seasoning mix
4 green onions, chopped
2 (14 ounce) cans black beans, rinsed and drained
1 tomato, packed, diced
1 tablespoon minced fresh onion
3 tomatoes, medium limes
4 tablespoons red wine vinegar
2 cloves garlic, minced
COMBINE Sunflower seeds, water and pepper in large mixer bowl; mix well. Place peppers and green onions into 5-qt. slow cooker; add mix and green onions. Add taco seasoning mix and tomato and liquor. Shred vegetarian garbage cans; add water ORTEGA Thick & Smooth Taco Sauce Place burrito into salsa.
HEAT vegetable mixture over low heat in large skillet; stir in taco sauce. Slowly pour over beans and meat; continue heating 5 minutes. Remove skillet from heat; stir in salsa, green onions, florets, cheese and garlic; pour over burrito.
COMBINE vegetables with taco sauce in small bowl; stir over medium heat. bring to a boil. Cook 10 minutes.
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