Slow Cooker Vegetarian Sweet Potato and Black Bean Burritos with Lime
Use your slow cooker to make the filling for these tasty Vegetarian Sweet Potato and Black Bean Burritos with Lime. I use low-carb tortillas, and these vegetarian burritos are also South Beach Diet friendly! Use the Diet-Type Index to find more recipes like this one.
Long before I had a new slow cooker site, I was a fan of using the slow cooker even for short cooking times if I had something to do and didn’t want to have to watch the food. The filling for these Slow Cooker Vegetarian Sweet Potato and Black Bean Burritos with Lime could have been cooked in a pan on the stove, but they cooked perfectly in the slow cooker while I was out of the house for a few hours, and when I got home dinner was ready.
I used low-carb flour tortillas to make burritos, but you could use whole wheat tortillas as well. The spices and lime juice that I added to the sweet potato and black bean mixture were what made these burritos delicious, and I served them with more lime to squeeze on at the table, plus a generous shake of Green Tabasco Sauce.
Of course these burritos are a perfect meatless meal, and I’m several months into my promise of posting a meatless recipe every Sunday night so it’s on the blog ready for Meatless Monday. If you leave off the cheese and don’t use the optional sour cream, these burritos would be vegan as well.
Rinse and drain one can of black beans (or use 1 1/2 cups of cooked black beans.)
Cut up two orange-fleshed sweet potatoes into cubes about 1 inch square.
Spray a small slow cooker insert with non-stick spray or olive oil and then add the beans, sweet potatoes, vegetable stock, lime juice, ground cumin, ground coriander, minced garlic, and salt and pepper to taste.
Cook on high for about 3 hours, or until the sweet potatoes are done to your liking.
Prepare the toppings just before you’re going to serve the burritos. I used mozzarella cheese and chopped cilantro, and gave each one a good squeeze of lime juice.
I served the filling inside these low-carb flour tortillas, but whole wheat tortillas would also be good.
Spread a generous amount of filling inside the tortilla, the add the toppings.
To roll up small burritos, start by folding over one edge, which will be the bottom of the finished burrito.
Then fold over the other two sides, so you have a burrito that can be eaten with your hands.
Slow Cooker Recipe for Sweet Potato and Black Bean Burritos with Lime
(Makes about 6-8 small burritos; recipe created by Kalyn.)
(I used my Crock-Pot 2.5 Quart Slow Cooker for this recipe, which is a great size for cooking small amounts. If you don’t have a small slow cooker, I recommend doubling the recipe and freezing some of the filling for another time.)
Ingredients for Filling:
1 can (15 oz.) black beans (or use 1 1/2 cups cooked black beans)
2 large orange-fleshed sweet potatoes, diced in 1 inch cubes (about 1 1/2 lb. sweet potatoes; sometimes called yams in U.S. stores)
1/4 cup vegetable stock or canned vegetable broth
2 T fresh squeezed lime juice
1 tsp. ground cumin
1/2 tsp. ground coriander
2 tsp. minced garlic
salt and fresh ground black pepper to taste
Ingredients for Burritos:
medium-sized flour tortillas (I used my favorite low-carb tortillas.)
chopped fresh cilantro for serving (optional)
shredded mozzarella cheese for serving (optional)
shredded lettuce for serving (optional)
sour cream for serving (optional)
lime pieces to squeeze on filling (optional)
Green Tabasco Sauce (optional)
If using canned black beans, drain the beans into a colander placed in the sink, rinse well until no more foam appears, and let beans drain while you prep other ingredients. Peel sweet potatoes and cut into 1 inch cubes.
Spray the slow cooker crock with olive oil or non-stick spray. Put beans, sweet potatoes, vegetable stock, lime juice, ground cumin, ground coriander, and minced garlic in slow cooker and cook on high for about 3 hours, or until sweet potatoes are soft to your liking. Season the filling to taste with salt and fresh ground black pepper.
When the filling is nearly through cooking prepare toppings as desired: chopped fresh cilantro, shredded mozzarella, shredded lettuce, sour cream, and lime pieces. Heat tortillas using the microwave or by wrapping them in foil and heating in the oven.
To assemble burritos, put a generous amount of filling inside a tortilla. Top with cilantro, cheese, lettuce, sour cream, and a squeeze of lime juice (whichever topping you are using.) Fold one edge up to make the bottom of the finished burrito, then fold two sides in. Serve hot, with extra lime to squeeze on at the table if desired.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Sweet potatoes are a good low-glycemic food for phase 2 or 3 of the South Beach Diet. I make the burritos with low-carb tortillas, but sweet potatoes and beans will be too high in carbs for a stricter low-carb eating plan.
Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.
If you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.
More Tasty Slow Cooker Vegetarian Dinners:
Slow Cooker/Pressure Cooker Vegetarian Recipes Photo Index Page ~ Slow Cooker or Pressure Cooker
Slow Cooker Vegan Brown Rice Mexican Bowl ~ Kalyn’s Kitchen
Slow Cooker Vegan White Bean Stew ~ Cafe Johnsonia