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    You are in: Home / Recipes / Black Bean and Sweet Potato Burritos (Slow Cooker) Recipe
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    Black Bean and Sweet Potato Burritos (Slow Cooker)

    Black Bean and Sweet Potato Burritos (Slow Cooker). Photo by Hadice

    1/1 Photo of Black Bean and Sweet Potato Burritos (Slow Cooker)

    Total Time:

    Prep Time:

    Cook Time:

    5 hrs 10 mins

    10 mins

    5 hrs

    Roxygirl in Colorado's Note:

    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!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Combine Chili powder, oregano, and cumin in small bowl and set aside.
    2. 2
      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.).
    3. 3
      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).
    4. 4
      Stir in lime juice and cilantro.
    5. 5
      Spoon 2 TBS cheese in tortilla and top with 1 cup filling.
    6. 6
      Fold tortilla to close.
    7. 7
      Microwave until cheese melts.

    Ratings & Reviews:

    • on February 03, 2008

      55

      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!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 26, 2006

      35

      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 23, 2005

      55

      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.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)

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    Nutritional Facts for Black Bean and Sweet Potato Burritos (Slow Cooker)

    Serving Size: 1 (252 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 286.5
     
    Calories from Fat 73
    25%
    Total Fat 8.1 g
    12%
    Saturated Fat 4.3 g
    21%
    Cholesterol 18.8 mg
    6%
    Sodium 175.3 mg
    7%
    Total Carbohydrate 42.4 g
    14%
    Dietary Fiber 11.3 g
    45%
    Sugars 4.0 g
    16%
    Protein 15.1 g
    30%

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