Black Bean and Sweet Potato Burritos Slow Cooker
Turn your weeknight dinner into a comforting, plant-based feast with these Slow Cooker Black Bean and Sweet Potato Burritos! This easy and flavor-packed recipe combines tender sweet potatoes, protein-rich black beans, and a zesty blend of spices, all simmered together in the slow cooker for effortless prep. With just 15 minutes of prep time, you'll enjoy a healthy, hearty burrito filling that's perfect for assembling into warm flour tortillas. Customize with shredded cheese, sour cream, and fresh cilantro for a crowd-pleasing meal, or keep it simple for a vegan-friendly option. Ideal for meal prep or feeding a family, these burritos are rich in nutrients, satisfying, and bursting with bold Southwestern flavors. Keywords: black bean and sweet potato burritos, slow cooker recipes, vegetarian dinner, easy burrito recipe, plant-based meal.
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Recipe Information
Ingredients
- 2 medium, peeled and diced sweet potato
- 2 15-oz cans, drained and rinsed canned black beans
- 1 14.5-oz can, with juices canned diced tomatoes
- 1 cup vegetable broth
- 1 medium, diced red onion
- 3 minced garlic cloves
- 1 diced red bell pepper
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons lime juice
- 8 large flour tortillas
- 1.5 cups (optional) shredded cheese
- 0.5 cup (optional, for serving) sour cream or Greek yogurt
- 0.25 cup, chopped (optional, for garnish) fresh cilantro
Instructions
Peel and dice the sweet potatoes into small, bite-sized cubes. Dice the red onion and red bell pepper, and mince the garlic cloves.
In a slow cooker, combine the diced sweet potatoes, black beans, canned diced tomatoes (with their juices), vegetable broth, red onion, garlic, and red bell pepper.
Add the ground cumin, chili powder, paprika, salt, and black pepper to the slow cooker. Stir everything together until well combined.
Cover the slow cooker with the lid and set it to cook on high for 4 hours or low for 6-8 hours. Stir occasionally if possible to ensure even cooking.
Once the sweet potatoes are tender and the mixture has thickened to a burrito-filling consistency, add the lime juice and stir well. Taste and adjust seasoning as needed.
Warm the flour tortillas in a skillet or microwave before assembling the burritos.
To assemble, spoon a generous portion of the black bean and sweet potato mixture onto the center of a tortilla. Sprinkle shredded cheese on top if desired, and fold the tortilla into a burrito.
Serve immediately with a dollop of sour cream or Greek yogurt and a garnish of fresh cilantro, if using. You can also pair with salsa or guacamole for extra flavor.
Nutrition Facts
Calories |
2251 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.5 g | 151% | |
| Saturated Fat | 68.4 g | 342% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 261 mg | 87% | |
| Sodium | 4544 mg | 198% | |
| Total Carbohydrate | 236.1 g | 86% | |
| Dietary Fiber | 26.5 g | 95% | |
| Total Sugars | 30.4 g | ||
| Protein | 85.3 g | 171% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2139 mg | 165% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 2011 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
