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Slow Cooker Vegetarian Sweet Potato and Black Bean Burritos with Lime

Use your slow cooker to make the filling for these tasty Slow Cooker 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.

Click here to PIN Slow Cooker Vegetarian Sweet Potato and Black Bean Burritos!

Slow Cooker Vegetarian Sweet Potato and Black Bean Burritos with Lime found on KalynsKitchen.com

Long before I had a new slow cooker/pressure 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 if  you leave off the cheese and don’t use the optional sour cream, these burritos would be vegan as well.

Slow Cooker Vegetarian Sweet Potato and Black Bean Burritos with Lime found on KalynsKitchen.com

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, then 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 Vegetarian Sweet Potato and Black Bean Burritos with Lime found on KalynsKitchen.com

Serve hot and enjoy, and don’t forget the squeeze of the lime to add at the table if you’re a lime-lover like I am!

More Tasty Slow Cooker Vegetarian Dinners:

Slow Cooker/Pressure Cooker Vegetarian Recipes Index ~ Slow Cooker or Pressure Cooker
Slow Cooker Vegan Brown Rice Mexican Bowl ~ Kalyn’s Kitchen
Slow Cooker Vegan White Bean Stew ~ Cafe Johnsonia

Weekend Food Prep:

This recipe has been added to a new category called Weekend Food Prep  to help you find recipes you can prep or cook on the weekend and eat during the week!

Slow Cooker Vegetarian Sweet Potato and Black Bean Burritos with Lime

Use your slow cooker to make the filling for these tasty Slow Cooker Vegetarian Sweet Potato and Black Bean Burritos with Lime.


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)


  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 tortillas.
  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 and extra lime to squeeze on at the table if desired.


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.

This recipe created by Kalyn.

All images and text ©

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 these Slow Cooker Vegetarian Sweet Potato and Black Bean 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.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into this nutrition analyzer, 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.

Slow Cooker Vegetarian Sweet Potato and Black Bean Burritos with Lime found on KalynsKitchen.com found on KalynsKitchen.com

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53 comments on “Slow Cooker Vegetarian Sweet Potato and Black Bean Burritos with Lime”

  1. This is seriously my favorite meal of ALL TIME! I make this often and use it as my daily lunch. Thank you so much for coming up with this, it can’t be beat! 

  2. Please make this printer friendly!! Printer friendly link is not working.

    • Sorry about that, when I switched my site to WordPress some of the printer-friendly links got corrupted. (I have no idea what caused it, so frustrating.) I have fixed the link, thanks for telling me!

  3. I feel that some red onion would be a good addition to this recipe. I'm adding 1/2c chopped.

  4. This sounds so good! If I wanted to add more veggies, just for kicks, what would you recommend to go with this combo? Or if not added to the burrito itself, what should I serve as a side? Thanks!

  5. RJ, this recipe uses canned beans, or you could use pre-cooked beans, but it's not a recipe that's meant to start with dried uncooked beans.

  6. not sure what I did wrong, but I pre-soaked my black beans overnight and then added them to the crock pot this morning with all the other ingredients. five hours later, the beans are still crunchy and the potatoes are almost burnt! so sad!

  7. I don't even know where to start!!! This is PERFECTION!!!! I have made it twice now and my whole family just loves it (EVEN THE KIDS, and I have picky kids lol)!! Its good for them and filling and easy as ever to make and I love you for posting such a good recipe as finding one that my whole family will love is truly few and far between!! You rock!!

    From a very great full MOM!!!!

  8. Beth, glad you liked it. And I agree totally about the lime.

  9. So, I have made this about 6 times now and we LOVE it. I made it for a work potluck and it was a hit. My toddler loves it, too.

    DON'T LEAVE OUT THE LIME! It totally makes the dish. SO great, thanks!

  10. Victoria, thanks so much for telling me. Comments like this really make my day!

  11. I make your recipes ALL the time. They are wonderful! I just wanted to thank you.

  12. Cathy, thanks for sharing that; might be helpful for someone who doesn't have a slow cooker.

  13. We tried this the other night and it was SOOOO good! Thank you for sharing. I will mention that I didn't think ahead enough to do this in the slow cooker, so I threw it all into a Corningware dish popped it in a preheated 400 degree oven for around 40 or so minutes until soft, but not mushy. It was perfect and super easy! Thanks again 🙂 ~Cathy

  14. Rachel, so glad. Trying to eat more meatless meals here too!

  15. I've been trying to eat more meatless meals, and your blog has been a big help! I bought all the ingredients for this one and can't wait to try it!

  16. Randibeth, so glad you enjoyed it!

  17. got a slow cooker and this was our first meal – was super yummy!!!! keeper…and made enough to have leftovers…thank you!!

  18. I'm not sure how it would work to cook this on the stove. You would definitely need more liquid, which might make the sweet potatoes mushy. If you try it, I would simmer the ingredients with about 3/4 cup vegetable stock over very low heat and don't add the lime until the other ingredients are done.

  19. this looks so yummy but i don't have a slow cooker 🙁 how would you make on the stove?

  20. I'm making this later in the week and will be totally doubling it, maybe even tripling it. Love to have freezer food and leftovers in the refrigerator! Thanks!

  21. How fun; hope you enjoyed it!

  22. I test drove my slow cooker with your recipe. Thank you for sharing!

  23. Doren I do have a post about How to Cook Dried Beans in the Slow Cooker, but you would probably have to cook the beans first, drain then, and then use them in this recipe.

  24. I'm relatively new to the slowcooker machine, but definitely would like to try this. I generally prefer using dried black beans, though. Do you know how to adapt this so that they would cook in the slowcooker, rather than having to cook them in a different pot? (I, too, love the combination of black beans and sweet potatoes — you seem to know all my favorite foods and combinations!) Thanks for everything

  25. Such gorgeous looking burritos Kalyn. I LOVE mexican food and can eat burritos any time of the day. This is very new to me, I do love sweet potatoes and black beans, have got to try this!

  26. Thanks Cassie, glad you like it.

    Hi Namitha. I love Sambar; always order it in Indian restaurants. I do think you would love the slow cooler for things like dal and some curries as well.

  27. I love this cooking method,though I don't own a slow cooker. Back in Kerala, my mom has a stone utensil, in which she cooks Sambar(a soup with lots of vegetables and spices) and other dishes that tastes best when it is slow cooked ! Great to know that you have a site just for slow cooker recipes,I got to get a slow cooker ASAP 🙂

  28. Kalyn, this sounds so good. I love these flavors and I'm a big fan of healthy meals like this one, I don't even miss the meat!

  29. It would partly depend on how hot your slow cooker is when it's set on low. It might work for 5-6 hours on low, but I think any longer than that and it would almost be turned into soup!

  30. Do you think it would work to cook this on low for 6-8 hours? I would love to put this up in the morning and have it ready for dinner after work.

  31. Yum! I saw a black bean and sweet potato quesadilla posted on a menu at a restaurant, but I was in my first trimester and couldn't bring myself to try it! I will definitely have to do this! Maybe even this week! I can see this being good with salsa verde and pickled jalapenos from last summer's garden. 🙂 I also like the Santa Fe Tortilla Company low carb tortillas that you can get from Sam's Club.

  32. Sweet potatoes and black beans are such a wonderful pairing. I can imagine that these burritos would be really filling (but healthy).

  33. Teresa, so glad you enjoyed it!

  34. There's nothing better than finding a new recipe from you in my inbox and realizing that I have every single ingredient to make it right away! As soon as breakfast was over, I put it all together in the crock pot and it was ready for lunch….I now have a new favorite lunch! I'm totally going to be hiding the leftovers in the back of the refrigerator so that no one can find them and I can have it several times this week for lunch. LOVED IT!
    Teresa in Texas

  35. This looks like one I would LOVE! I'm a big sweet potato gal and anything with Mexican seasonings I usually love.

  36. Thanks Kelley! I'd love this in tacos as well.

  37. I love this combo, Kalyn. I make a similar taco though I've never thought to cook it in the slow cooker. Great flavors!

  38. Cathy, I love the sound of sweet potato chips with a squeeze of lime!

  39. I get how good this can be. I recently made sweet potato chips and it was the addition of squeezed lime that really made them amazing. I bet this is delish.

  40. I would freeze the filling and the tortillas separately and then assemble them when you eat them. Freezing will make the sweet potato a bit softer, so I might cook them slightly less time in the slow cooker.

  41. There's a place nearby that makes sweet potato quesadillas (vegan style) and they are so tasty you don't miss the dairy. I'm excited to try these!

    Do you think they would freeze ok? I'm about to deliver my second child and am in total freezing mode. Any tips on how to freeze this recipe and then reheat?

  42. So glad people are liking this!

  43. I love black beans and sweet potatoes together! Great recipe!

  44. I'm new enough to slow cooker cooking that I think of it only in terms of dishes that need to cook all day. I love the idea of using it to cook for just a few hours, when you want your hands free to do something else or run a few quick errands!

  45. I always throw some sweet potato into my vegetarian chile, they go so well with beans. I'll definitely try this, and thank you for posting a recipe that fits into a small slow-cooker. I have a small one, and it is almost impossible to find recipes designed for smaller amounts.

    BTW, I found this recipe on Punchfork.

  46. I've made sweet potato and black bean enchiladas before and the flavor combination is fabulous! Burritos are, of course, the next logical step!

  47. So delicious and so easy! So glad I discovered your site! 🙂

  48. I agree; black beans and sweet potatoes just seem to go together don't they?

  49. I once found a stew recipe that I loved using black beans and sweet potatoes. I make it every autumn now, and it's a really nice combination of flavors and textures. This is a great idea for burritos!

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