Slow Cooker Black Bean and Sweet Potato Burritos with Avocado Cream
Slow cooker vegetarian burritos made with black beans and sweet potato.
Servings: 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
- 1/2 cup shredded cheese
- 1/2 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
- 1/4 cup or to taste sour cream
- Juice from half lemon
- Garlic powder
- Salt
- Pepper
Instructions
Black Bean and Sweet Potato Burritos
- Cook sweet potato in microwave. About 6-8 minute in microwave, unless you have a potato setting.
- Cool slightly and scoop the baked sweet potato in a large bowl.
- Add cream cheese and shredded cheese to warm potato and mix well.
- Add black beans, salsa and seasonings (a few shakes of the following or to your tastes: garlic powder, chili powder, cumin, salt, and pepper).
- Mix to taste
- Microwave 2-3 flour tortillas at a time in the microwave for 5-10 seconds. (Softer makes it easier to roll)
- Fill flour tortillas with a few heaping tablespoons, and fold to enclose the filling.
- Lay or wrap individually in parchment paper.
- Repeat until all filling or tortillas are used.
- Line slow cooker with some aluminum foil, put burritos in slow cooker. Cook on low for 2-4 hours.
- Top with Avocado cream or serve as dipping suace.
Avocado cream
- Mix all ingredients to taste
- Let sit about 15 minutes to mix flavors
- Enjoy