|Use your slow cooker to make the filling for these Sweet Potato and Black Bean Burritos with Lime.|
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 Sweet Potato and Black Bean Burritos 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. (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.)
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.
To roll up small burritos, start by folding over one edge, which will be the bottom of the finished burrito.
(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)
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.
South Beach Suggestions:
Sweet potatoes are a good low-glycemic food for phase 2 or 3 of the South Beach Diet. Made with whole wheat or low-carb tortillas, and using low-fat cheese and light sour cream, these burritos would be a great choice for phase 2 or 3.
(Recipes from other blogs not always South Beach Diet friendly; check ingredients.)
Easy Penne Pasta with Balsamic Sweet Potatoes, Baby Arugula, and Parmesan from Kalyn's Kitchen
Twice-Baked Sweet Potatoes with Feta and Sumac from Kalyn's Kitchen
CrockPot Sweet and Spicy Ground Turkey and Sweet Potato Stew from Kalyn's Kitchen
Karina's Sweet Potato Black Bean Enchiladas from Gluten-Free Goddess
Sweet Potato and Kale Pizza with Rosemary and Onion from Two Peas and Their Pod
Sweet Potato and Apple Potstickers from The Perfect Pantry
Black Bean and Sweet Potato Tacos from Joy the Baker
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)