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Green Fed

a blog about a girl who decided eating plants was the way to go

(Recipe Credit from Kalyn’s Kitchen)

Ingredients for Filling:
2 cans (15 oz.) black beans (or use 3 cups cooked black beans)
4 large orange-fleshed sweet potatoes, diced in 1 inch cubes (about 3 lb. sweet potatoes; sometimes called yams in U.S. stores)
1/2 cup vegetable stock or canned vegetable broth
4 T fresh squeezed lime juice
2 tsp. ground cumin
1 tsp. ground coriander
4 tsp. minced garlic
salt and fresh ground black pepper to taste


If using canned black beans, drain the beans into a colander placed in the sink, rinse well until no more foam appears, and let beans drain while you prep other ingredients.   Peel sweet potatoes and cut into 1 inch cubes.
Spray the slow cooker crock with olive oil or non-stick spray.  Put beans, sweet potatoes, vegetable stock, lime juice, ground cumin, ground coriander, and minced garlic in slow cooker and cook on high for about 3 hours (or low for 6 hours), or until sweet potatoes are soft to your liking.  Season the filling to taste with salt and fresh ground black pepper.
When the filling is nearly through cooking prepare toppings as desired: chopped fresh cilantro, shredded mozzarella, shredded lettuce, sour cream, and lime pieces.   Heat tortillas using the microwave or by wrapping them in foil and heating in the oven.
To assemble burritos, put a generous amount of filling inside a tortilla.  Top with cilantro, cheese, lettuce, sour cream, and a squeeze of lime juice (I filled ours with with a little bit of cheese, shredded cabbage and a tiny bit of sour cream).  Fold one edge up to make the bottom of the finished burrito, then fold two sides in.  Serve hot, with extra lime to squeeze on at the table if desired.

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