Sunday, March 04, 2012

Slow Cooker Recipe for Sweet Potato and Black Bean Burritos with Lime

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.)

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 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 (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. 

Slow Cooker Recipe for Sweet Potato and Black Bean Burritos with Lime

More Tasty Ideas with Sweet Potatoes:
(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.) counter customizable free hit


T.W. Barritt at Culinary Types said...

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!

Kalyn said...

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

blog is the new black said...

So delicious and so easy! So glad I discovered your site! :)

Joanne said...

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

bdoylephotos said...

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.

Lydia (The Perfect Pantry) said...

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!

Maria said...

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

Kalyn said...

So glad people are liking this!

Sheila said...

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?

Kalyn said...

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.

Noble Pig - Cathy said...

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.

Kalyn said...

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

mountain mama cooks said...

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

Kalyn said...

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

Becky at VintageMixer said...

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

Unknown said...

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

Kalyn said...

Teresa, so glad you enjoyed it!

Cookin' Canuck said...

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

jstew51576 said...

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.

Rena said...

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.

Kalyn said...

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!

Cassie/Bake Your Day said...

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!

Namitha said...

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 :-)

Kalyn said...

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.

Ambika said...

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!

Doren said...

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

Kalyn said...

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.

vinegarbrownie said...

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

Kalyn said...

How fun; hope you enjoyed it!

Debbi Does Dinner Healthy said...

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!

Randibeth said...

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

Kalyn said...

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.

Randibeth said...

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

Kalyn said...

Randibeth, so glad you enjoyed it!

Rachel R. said...

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!

Kalyn said...

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

Cathy said...

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

Kalyn said...

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

Victoria said...

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

Kalyn Denny said...

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

Beth said...

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!

Kalyn Denny said...

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

alison sallade said...

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!!!!

RJ said...

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!

Kalyn Denny said...

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.

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