The last time we visited my brother and sister in law they made this great meal that tasted great after hours on the road. (We’re that crazy family that enjoys a road trip to Florida every few years!) This recipe, and a few others I’ve tried since then come from one of my new favorite food blogs: Peas and Crayons. My kids are not quite sure why anyone would want peas and crayons together, but they agree the recipe ideas from the blog have been great!

Our schedule for dinners lately does not leave much room for cooking a new meal every few nights, so we have to prep a few ready to eat meals ahead. Awhile back I made and kept some bean burritos warm in our slow cooker a few hours while I ran the kids to activities. The kids loved the soft texture, and gooey cheese inside. When thinking of easy dinners I decided to go back to the recipe (Sweet Potato and Black Bean Flautas by Peas and Crayons) we had in Florida for some inspiration.

You can make these ahead and put in the slow cooker for 2-4 hours on low. We enjoyed four one night, another four a few days later, and with some extra beans added to the filling I had enough to put three in the freezer for snacks or quick meal. Use and experiment with the ingredients on hand! Want corn – add corn! Have some fresh jalapeno, dice them up and mix them in!

Slow Cooker Burrito Goodness

Somewhere on the wonderful wide web, I found a tip on how to keep burritos warm in a slow cooker mainly for party purposes where you wanted to serve a lot. I line my slow cooker with a piece of foil, and either individually wrap the burritos in parchment or line them all up in a packet and place in the slow cooker.

Tutorial: How to fill and fold a burrito or sandwich wrap.

Sides

I wanted to amp up the amount of vegetables in this meal so I went some oven roasted vegetables. I read that squash is used quite frequently in Mexican cooking, so I felt better about chopping up some zucchini I found on sale at Aldi! Crank up the oven to 450 degrees. Dice or slice your favorite vegetables: onion, green pepper, yellow pepper, zucchini, and mushroom (tastes good, but gets everything a bit steamy rather than roasty). Coat with a bit of olive oil and some pepper and cook under high heat for 15-20 minutes. Shorten the time by cooking under a broiler on “high” for 3-5 minutes – stirring every few minutes.

Also, a wee bit of rice with cilantro. I buy a bunch of cilantro, wash, and then freeze in ice cube trays. This is perfect for dropping into recipes as I need them and I’m not wasting cilantro.

Oven Roasted Vegetables

Enjoy as you like!

Black Bean and Sweet Potato Burritos with Avocado Cream

Slow Cooker Black Bean and Sweet Potato Burritos with Avocado Cream
 
Prep time
Cook time
Total time
 
Slow cooker vegetarian burritos made with black beans and sweet potato.
Author:
Recipe type: Dinner
Cuisine: Tex-Mex
Serves: 8+
Ingredients
Black Bean and Sweet Potato Burrito
  • 8-10 flour tortillas
  • 2 small/fist size or 1 large sweet potato
  • 2 cups Black Beans (1 can is almost 2 cups)
  • Garlic powder
  • Chili Powder
  • Cumin
  • Salt
  • Pepper
  • 2 oz cream cheese
  • ½ cup shredded cheese
  • ½ cup Salsa
  • *Can adjust quantities based on taste and ingredient preferences
Avocado cream
  • 3 tablespoons of pre-made guacamole (or pit/dice/mash 1 fresh avacado)
  • ¼ cup or to taste sour cream
  • Juice from half lemon
  • Garlic powder
  • Salt
  • Pepper
Instructions
Black Bean and Sweet Potato Burritos
  1. Cook sweet potato in microwave. About 6-8 minute in microwave, unless you have a potato setting.
  2. Cool slightly and scoop the baked sweet potato in a large bowl.
  3. Add cream cheese and shredded cheese to warm potato and mix well.
  4. Add black beans, salsa and seasonings (a few shakes of the following or to your tastes: garlic powder, chili powder, cumin, salt, and pepper).
  5. Mix to taste
  6. Microwave 2-3 flour tortillas at a time in the microwave for 5-10 seconds. (Softer makes it easier to roll)
  7. Fill flour tortillas with a few heaping tablespoons, and fold to enclose the filling.
  8. Lay or wrap individually in parchment paper.
  9. Repeat until all filling or tortillas are used.
  10. Line slow cooker with some aluminum foil, put burritos in slow cooker. Cook on low for 2-4 hours.
  11. Top with Avocado cream or serve as dipping suace.
Avocado cream
  1. Mix all ingredients to taste
  2. Let sit about 15 minutes to mix flavors
  3. Enjoy

 

Save

Save

https://www.thesugarpixie.net/wp-content/uploads/2017/04/burrito_complete.jpghttps://www.thesugarpixie.net/wp-content/uploads/2017/04/burrito_complete-150x150.jpgthesugarpixieRecipesavocado,black bean,dinner,mexican,slow cooker,sweet potatoThe last time we visited my brother and sister in law they made this great meal that tasted great after hours on the road. (We're that crazy family that enjoys a road trip to Florida every few years!) This recipe, and a few others I've tried since then come...Misadventures and fun in the kitchen and beyond