Black Bean and Sweet Potato Burritos (Slow Cooker)
"From "Best Recipes All New Slow Cooker", this flavorful and economical recipe is very quick to throw in the crock pot. It is great wrapped in tortillas or served on top of rice (My kids enjoy it both ways!). I double the recipe but not the spices.
Note: 11/8/06 I added about 3 tbs. (plus the juice) of crushed pineapple and it was a very good variation!"
photo by Hadice
- Ready In:
- 5hrs 10mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 2 tablespoons chili powder
- 2 teaspoons dried oregano
- 1 1⁄2 teaspoons dried ground cumin
- 1 large sweet potato, peeled and diced
- 1 (15 ounce) can black beans or (15 ounce) can pinto beans, rinsed and drained
- 4 garlic cloves, minced
- 1 medium onion, thinly sliced
- 1 jalapeno pepper, minced
- 1 green pepper, chopped
- 1 cup frozen corn or 1 cup canned corn
- 3 tablespoons fresh lime juice
- 1 tablespoon chopped cilantro
- 3⁄4 cup shredded monterey jack cheese
directions
- Combine Chili powder, oregano, and cumin in small bowl and set aside.
- Layer sweet potato, beans, half of chili powder mix, garlic, onion, jalapeno pepper, green pepper, remaining half of chili powder mix and corn in slow cooker. (Note: I cook the onions, garlic, and sometimes add some green salsa, before I put them in the crock pot. Also, Sometimes I just throw in some taco seasoning.).
- Cover and cook on LOW 5 hours ore until sweet potato is tender. (Note: with my crock pot it takes about 3-4 on low).
- Stir in lime juice and cilantro.
- Spoon 2 TBS cheese in tortilla and top with 1 cup filling.
- Fold tortilla to close.
- Microwave until cheese melts.
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Reviews
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This is an update on my previous review. I had previously tried the recipe, but ended up changing it so much that I could not give any stars. What I ended up with was very tasty, so this was on my 'to try again' list. This time I did follow the recipe, for the most part, and it was delicious! My crock is very large, so I pretty much doubled the recipe to keep it from burning. I didn't have a jalapeno pepper but I added some really hot salsa. I love the combination of the sweet from the sweet potatoes with the spicy and the heat from the salsa. Yum! I served this on whole wheat sprouted tortillas with ff sour cream and hot sauce. Thanks for posting, I'm so glad I went back to try the recipe again. This is aa keeper! -
As another reviewer mentioned, this is a unique recipe. I liked it, but I will make a few changes the next time I make it. I didn't care for the green pepper or corn, so I will substitute them for an extra sweet potato (I loved the slight sweetness in this recipe). I thought this recipe makes a nice side dish -- it need not be limited to burritos. -
All of these flavors combined make up one of the most unique recipes I have had in quite a while. I agree that 4 hours is probably enough time, I had mine on low for 5 hours and it was a little on the dry side. I plan on easing up on the chili powder and adding a little salt next time. No cilantro for me! Served in wheat tortillas and leftovers will be served over rice. -
It does have a very unique taste. The sweet taste adds something to it. My husband and kids really like it but I would put less chili powder in next time.
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This tasted funny on its own, but I paired it with Tish's Crockpot Peppery Roast #20453 and liked it a lot better. I know that defeats the point of vegatarianism, but, I like meat too darn much. I too used wheat tortillas and liked the flavor they added to the recipe. If I were to make this again and eat the recipe as directed I would add some salsa verde or avocado slices. Maby some cinnamon to bring out the sweet potatoe flavor more. Thanks for sharing this recipe and expanding my culinary horizons. :)
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RECIPE SUBMITTED BY
Hi everybody,
I’ve been using “Zaar” website for the last year but ready to commit myself to adding my two cents worth (including some photos). I live with my DH and two great kids and one crazy dog in the foothills of Colorado. We have a great view with lots deer and red rocks. I come from a food-loving family, including my nearby sister who is willing to discuss "what's for dinner" first thing in the morning! I’ve loved cooking every since I was a teenager. I don’t work so I have lots of time to cook my latest craving. I love to try and duplicate dishes I enjoy from restaurants. I have a lot of cookbooks, but now use mostly “Zaar” recipes and from “Cooks Illustrated.” I love reading cookbooks (library) and like the old classics from Betty Crocker to backs of food labels. I love to research lots of recipes before I decide which one to make.
