(This is an old recipe that has been removed from the site. I am leaving the Printer-Friendly recipe here so if people were fans of the recipe they will still be able to find it!)



  • 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


  • 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)


  1. 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.
  2. Peel sweet potatoes and cut into 1 inch cubes.
  3. Spray the slow cooker crock with olive oil or non-stick spray.
  4. 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.
  5. Season the filling to taste with salt and fresh ground black pepper.
  6. When the filling is nearly through cooking prepare toppings as desired: chopped fresh cilantro, shredded mozzarella, shredded lettuce, sour cream, and lime pieces.
  7. Heat tortillas using the microwave or by wrapping them in foil and heating in the oven.
  8. To assemble burritos, put a generous amount of filling inside a Low-Carb Flour Tortillas (affiliate link).
  9. Top with cilantro, cheese, lettuce, sour cream, and a squeeze of lime juice (whichever topping you are using.)
  10. Fold one edge up to make the bottom of the finished burrito, then fold two sides in.
  11. Serve hot, with Green Tabasco Sauce (affiliate link) and extra lime to squeeze on at the table if desired.

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