Slow Cooker Vegetarian Sweet Potato and Black Bean Burritos with Lime
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.
(You can find more meatless recipes by using the label Meatless Monday or checking Vegetarian Recipes in the recipe index. For Meatless Monday ideas from other bloggers, check Meatless Monday at BlogHer, where I write a weekly post spotlighting one of the fabulous meatless recipe ideas I find around the web.)
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.
I served the filling inside 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.
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 (use whole wheat or low-carb tortillas for South Beach Diet)
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)
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Find More Recipes Like This One:
More Tasty Slow Cooker Vegetarian Dinners:
Slow Cooker Vegetarian Recipes Photo Index Page ~ Slow Cooker from Scratch
Slow Cooker Vegan Brown Rice Mexican Bowl ~ Kalyn’s Kitchen
Slow Cooker Vegan White Bean Stew ~ Cafe Johnsonia