SWEET POTATO AND BLACK BEAN BURRITO
Black Beans: You can use one 15-oz can of black beans, drained and rinsed, or if you're up for cooking from scratch, here are two options: Simplest Slow Cooker Black Beans Pressure-Cooked Black Beans
Provided by Alexandra Stafford
Categories Burrito
Time 40m
Number Of Ingredients 17
Steps:
- In a large sauté pan set over medium heat, sauté the onions and garlic in 3 tablespoons of the oil until the onions are translucent. Add the grated sweet potatoes, chili powder, cumin and cayenne and cook, covered - covering is important to prevent sticking - for about 8-10 minutes, stirring every few minutes to ensure it's not sticking or burning. When the sweet potato is tender, add salt and pepper to taste and remove the filling from the heat. Stir in the cilantro. Squeeze 1/2 a lime over the sweet potatoes, mix, taste, and adjust with more lime and salt to taste until it tastes nicely seasoned.
- Gather all of your ingredients. I like to warm up my beans in a small skillet, and if my sweet potato filling has been refrigerated, I like to warm that up, too. I also like to quickly warm up my tortillas (30 seconds) in a large, dry skillet.
- Place a tortilla on a plate. Top with lettuce. Top with beans, then cheese, sweet potato filling, sour cream, and a big squeeze of lime. Roll into a burrito. Halve and serve. (Obviously: layer the fillings as you wish.) Repeat with remaining tortillas and ingredients.
SIMPLEST SLOW COOKER BLACK BEANS
Notes: Don't be afraid to make these ahead of time, as they continue to develop more flavor as the beans sit in their cooking liquid. Olive oil is something I always add to my slow-cooker cooked beans (see here). I think it adds flavor, especially once the beans finish cooking and are cooling in the flavorful cooking liquid. Feel free to omit if you wish. Pepper flakes: if you like a little bit of spice, add the the chili flakes; if you don't, omit or use less. 1 teaspoon will not make for especially spicy beans, but there will be a nice kick. To make these in the Instant Pot, into the Instant Pot add all of the ingredients listed below along with 6 cups of water. Start with 2 teaspoons kosher salt. Turn the valve to sealing. Set the IP to Manual, High Pressure, 30 minutes. Let it release naturally for at least 20 minutes. Uncover. Taste. Add more salt (I often add 1 to 2 more teaspoons of salt) to taste.
Provided by Alexandra Stafford
Categories Beans
Time 8h5m
Number Of Ingredients 7
Steps:
- Place the beans, onion half, bay leaf, garlic, 2 teaspoons kosher salt, pepper flakes (if using), and olive oil (if using) into a slow cooker. Cover with 8 cups of water. Cover pot. Cook on high heat for 6 to 8 hours or until the beans are done, but start checking at the 4-hour mark - all slow cookers are different and times might vary, too, depending on the age of your beans.
- Taste. Add more salt to taste. I add 2 more teaspoons, but start with 1 or a 1/2 teaspoon and adjust from there. Note: When you first taste a bean, do not expect to be wowed. The beans develop more flavor as they cool in their cooking liquid, which will continue to season them. As noted above, I find they taste even better on day 2.
- Store the beans in their cooking liquid. I love these deli quart containers for this purpose. I freeze the beans in their cooking liquid in these quart containers as well.
ADDICTIVE SWEET POTATO BURRITOS
Once you've had one, you'll want another. The recipe is a little different from most burrito recipes, but I've had many, many requests for it. Serve these with sour cream, chopped green onions, and salsa.
Provided by Karena
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat oil in a medium skillet and saute onion and garlic until soft. Mash beans into the onion mixture. Gradually stir in water; heat until warm, 2 to 3 minutes. Remove from heat and stir in the soy sauce, chili powder, mustard, cumin, and cayenne pepper.
- Divide bean mixture and mashed sweet potatoes evenly between the tortillas; top with cheese. Fold tortillas burrito-style around the fillings and place on a baking sheet.
- Bake in the preheated oven until warmed through, about 12 minutes.
Nutrition Facts : Calories 504.6 calories, Carbohydrate 76.6 g, Cholesterol 19.8 mg, Fat 8.5 g, Fiber 13.4 g, Protein 20 g, SaturatedFat 4.2 g, Sodium 1028.5 mg, Sugar 5.1 g
VEGAN BLACK BEAN AND SWEET POTATO SALAD
This is a great side dish using fresh ingredients. There are never leftovers!
Provided by chefcs
Categories Salad Vegetable Salad Recipes
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Spread sweet potatoes onto a rimmed baking sheet. Drizzle 1 tablespoon olive oil over sweet potatoes; season with cumin, red pepper flakes, salt, and pepper. Toss sweet potatoes until evenly coated.
- Roast on the lower rack of the preheated oven, stirring halfway through, until sweet potatoes are tender, 25 to 35 minutes.
- Whisk remaining 2 tablespoons olive oil and lime juice together in a large bowl; season with salt and pepper. Add sweet potatoes, black beans, onion, and cilantro; gently toss to coat.
Nutrition Facts : Calories 291.1 calories, Carbohydrate 42.2 g, Fat 10.6 g, Fiber 11 g, Protein 8.4 g, SaturatedFat 1.5 g, Sodium 461.8 mg, Sugar 5.5 g
SLOW COOKER BLACK BEAN BURRITOS
Slow Cooker Black Bean Burritos are easy and spicy with lots of texture.
Provided by Ginny McMeans
Categories Main Course
Time 8h15m
Number Of Ingredients 11
Steps:
- In your slow cooker add the tomatoes, salsa, beans, rice, corn, seasonings, chipotle in adobo sauce and broth. Stir and cover.
- Cook on low 6-8 hours or on high 3-4 hours. The rice will be tender and most of the liquid will be absorbed.
- Lay out your tortillas and place about 1/3 to 1/2 cup on each tortilla. 1/2 Cup is for a very large burrito.
- Spread down through the center.
- On these burritos, I folded each end just about 1 1/2" over the point edge of the beans. Then I rolled up the tortilla along the long edge. If you have a certain technique that you want to use on these - go right ahead.
Nutrition Facts : ServingSize 1 burritos, Calories 333 kcal, Carbohydrate 61 g, Protein 13 g, Fat 4 g, SaturatedFat 1 g, Sodium 813 mg, Fiber 11 g, Sugar 5 g
SWEET POTATO AND BLACK BEAN BURRITO
Sweet potatoes add an unexpected creaminess to the filling in these burritos. Serve the burritos on a bed of rice, if you like, with plenty of salsa. Enjoy!
Provided by Sharon123
Categories Southwestern U.S.
Time 1h5m
Yield 8-12 portions
Number Of Ingredients 14
Steps:
- Preheat the oven to 350*.
- Place the sweet potatoes in a medium saucepan with the salt and water to cover.
- Cover and bring to a boil, then simmer until tender, about 10 minutes.
- Drain and set aside.
- While the sweet potatoes are cooking, warm the oil in a medium skillet or saucepan and add the onions, garlic, and chile.
- Cover and cook on medium-low heat, stirring occasionally, until the onions are tender, about 7 minutes.
- Add the cumin and coriander and cook for 2 to 3 minutes longer, stirring frequently.
- Remove from the heat and set aside.
- In a food processor, combine the black beans, cilantro, lemon juice, salt, and cooked sweet potatoes and puree until smooth (or mash the ingredients in a large bowl by hand).
- Transfer the sweet potato mixture to a large mixing bowl and mix in the cooked onions and spices.
- Lightly oil a large baking dish.
- Spoon about 2/3 to 3/4 cup of the filling in the center of each tortilla, roll it up, and place it, seam side down, in the baking dish.
- Cover tightly with foil and bake for about 30 minutes, until piping hot.
- Serve topped with salsa.
SWEET POTATO AND BLACK BEAN ENCHILADAS
Provided by Martina McBride
Categories main-dish
Time 1h10m
Yield 5 servings
Number Of Ingredients 23
Steps:
- Preheat the oven to 400 degrees F. Put 1/4 cup red enchilada sauce on the bottom of a 13-by-9-inch baking dish.
- Heat the olive oil over medium-high heat in a large skillet. Add the garlic, onions and jalapeño and cook until the onions become translucent and the garlic is fragrant, about 2 minutes.
- Add the cubed sweet potatoes, diced tomatoes, black beans, cilantro, cumin, chili powder, salt and pepper to taste and 1/4 cup water. Cover and cook over medium-low heat, stirring occasionally, until the sweet potatoes are tender, about 10 minutes.
- Place a generous 1/3 cup filling in the center of each tortilla, roll up and place in the baking dish seam-side down.
- Top with the remaining 3/4 cup enchilada sauce and the cheese. Bake, covered with foil, until the enchiladas are hot and the cheese is melted, about 10 minutes. Top with more cilantro and serve with sour cream if desired.
- In a medium saucepan over medium-low heat, add the oil and saute the garlic until it is fragrant, about 30 seconds. Add the tomato sauce, chicken broth, chile powder, cumin, chipotle chiles and some salt and pepper. Bring to a boil. Reduce the heat to low and simmer until slightly thickened, for 5 to 7 minutes. Set aside until ready to use.
SWEET POTATO AND BLACK BEAN BURRITOS
Tom Kerridge packs all the veggies into this delicious, smoky burrito recipe. Choose a non-dairy alternative to Greek-style yoghurt for a vegan version of these delicious burritos. Each serving provides 685 kcal, 25g protein, 101g carbohydrates (of which 21g sugars), 22g fat (of which 5g saturates), 26g fibre and 1.5 salt.
Provided by Tom Kerridge
Categories Main course
Yield Serves 4
Number Of Ingredients 15
Steps:
- Preheat the oven to 200C/180C Fan/Gas 6.
- Prick the sweet potatoes all over with a fork and put on a small baking tray. Bake for 50-60 minutes, or until soft all the way through. Remove from the oven and allow to cool. Turn off the oven. Scoop out the flesh from the sweet potatoes into a large bowl.
- Put half of the black beans into a food processor with the walnuts and blend until smooth. Add to the sweet potato flesh, with the remaining black beans, paprika, dried herb mix, garlic powder and onion powder. Season with salt and pepper and mix well.
- Line a baking tray with baking parchment. Divide the mixture into four portions and shape into logs, about 15 x 7 x 2cm/6 x 2¾ x ¾in on the lined tray. Flatten them slightly and chill in the fridge to firm up for 2 hours.
- Heat the oven again to 200C/180C Fan/Gas 6. Cook the sweet potato patties on the middle shelf of the oven for 50 minutes.
- Meanwhile, mix the chipotle paste and yoghurt together in a bowl. When the patties are cooked, place the tortillas in the oven for one minute until warm, but still pliable.
- Spread each tortilla with a big spoonful of the chipotle yoghurt and place a sweet potato patty in the middle. Top with lettuce, carrot and beetroot. Slice an avocado quarter in half and lay both pieces on top, then roll the tortilla around the filling tightly. Slice in half and serve.
Nutrition Facts : Calories 685kcal, Carbohydrate 101g, Fat 22g, Fiber 26g, Protein 25g, SaturatedFat 5g, Sugar 21g
SWEET POTATO AND BLACK BEAN BURRITOS
Provided by Molly Yeh
Time 40m
Yield 10 burritos
Number Of Ingredients 17
Steps:
- Preheat the oven to 425 degrees F.
- Add the sweet potatoes to a baking sheet in an even layer. Drizzle with olive oil and season with salt and pepper. Roast until the potatoes are just tender but still have a bite, 15 to 20 minutes. Set aside.
- Add 2 tablespoons olive oil to a large saute pan and place over medium heat. Add the garlic and onion and saute until translucent, about 5 minutes. Then, add the jalapeno and stir to combine. Add the chili powder, tomato paste and oregano. Stir to combine and cook for an additional 2 minutes to release the flavors of the herbs. Then, add the spinach, beans and tomatoes. Fold gently to combine. Simmer until the spinach is wilted and the liquid has reduced by half, 7 to 10 minutes. Remove from the heat and stir in the queso fresco, lime juice and sweet potatoes. Taste and season as needed.
- Distribute the mixture evenly among the tortillas. Roll the tortillas, garnish with the cilantro and hot sauce and serve immediately. For freezer meal prep, wrap tightly in plastic wrap or parchment paper and store in an airtight container or bag. Freeze for up to 3 months.
- To reheat, place wrapped burrito in the microwave and reheat for 3 minutes, flipping once. Unwrap, garnish with the cilantro and hot sauce, if desired, and serve!
SWEET POTATO AND BLACK BEAN BURRITOS RECIPE BY TASTY
Here's what you need: medium sweet potatoes, olive oil, smoked paprika, garlic powder, kosher salt, pepper, medium yellow onion, jalapeño, garlic, chili powder, ground cumin, cayenne pepper, black beans, corn, large flour tortillas, lettuce, diced tomato, shredded vegan cheddar cheese, guacamole
Provided by Rachel Gaewski
Categories Lunch
Yield 3 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 400°F (200°C).
- Add the sweet potatoes to a baking sheet with a drizzle of olive oil, the paprika, garlic powder, salt, and pepper. Toss until well coated.
- Bake for 20 minutes, flipping halfway through, until the sweet potato is tender.
- Heat a drizzle of olive oil in a large saucepan over medium heat. Once the oil begins to shimmer, add the onion and cook for 3-4 minutes, until semi-translucent. Add the jalapeño, garlic, chili powder, cumin, and cayenne pepper and cook for 2-3 minutes, until the spices are fragrant. Add the black beans and corn, season with salt and pepper, and cook until warmed through, 3-4 more minutes.
- To assemble a burrito, add ⅓ of the bean and corn mixture, ⅓ of the roasted sweet potatoes, some lettuce, tomatoes, vegan cheese, and guacamole to the center of a tortilla. Fold in the sides and roll up, keeping the filling tucked in place. Repeat with the remaining ingredients. Cut in half and serve.
- Enjoy!
Nutrition Facts : Calories 547 calories, Carbohydrate 96 grams, Fat 12 grams, Fiber 17 grams, Protein 16 grams, Sugar 16 grams
SWEET POTATO BLACK BEAN VEGETARIAN BURRITOS
Healthy Sweet Potato Black Bean Vegetarian Burritos stuffed with sweet potato, black beans, avocado and brown rice. They're gluten-free, vegan and make a fabulous breakfast, lunch or dinner that's ready in under 30 minutes!
Provided by Kim Lee
Time 35m
Number Of Ingredients 12
Steps:
- Preheat oven to 425ºF and line a baking sheet with parchment paper. Spread cubed sweet potato evenly over baking sheet, spray with an olive oil or coconut oil cooking spray and lightly season with salt. Roast for about 15 minutes and until slightly tender.
- Meanwhile, in a large skillet over medium heat, add oil, onion and bell pepper. Sauté for about 5 minutes, stirring frequently. Add minced garlic and cook about 1-2 minutes more. Add in salt and seasonings and stir well.
- Add black beans and cooked rice and sauté for another 5 minutes on medium heat.
- Stir in roasted sweet potato until everything is warm and fully combined. You can mash the sweet potato with a fork if some pieces are too large.
- Add filling to tortilla along with desired toppings. Wrap and serve. Leftover filling can be reheated the next day for lunch in a wrap or as a salad topper.
Nutrition Facts : ServingSize 0.5 cup of filling, Calories 123 kcal, Carbohydrate 24.3 g, Protein 4.5 g, Fat 1.1 g, SaturatedFat 0.2 g, Sodium 345.7 mg, Fiber 5.3 g, Sugar 2.2 g
VEGAN SWEET POTATO AND BEAN BURRITOS
These flavorful and filling burritos are satisfying and vegan, too! Perfect as-is or topped with guacamole or your favorite sauce. Try switching out the refried beans for black beans and corn for a fun twist!
Provided by SunnyDaysNora
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Toss sweet potatoes, onion, olive oil, and taco seasoning together in a bowl. Spread out onto a baking sheet.
- Roast in the preheated oven, about 30 minutes or until desired level of doneness.
- Spread 1/4 of the beans down the center of each tortilla. Top each tortilla with 1/4 cup rice, 1/4 of the vegetable mixture, and 1 tablespoon salsa.
Nutrition Facts : Calories 557.4 calories, Carbohydrate 87.3 g, Cholesterol 2.5 mg, Fat 16.7 g, Fiber 7.8 g, Protein 13.7 g, SaturatedFat 3.4 g, Sodium 1121.1 mg, Sugar 5.6 g
BLACK BEAN AND SWEET POTATO BURRITOS (SLOW COOKER)
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!
Provided by Roxygirl in Colorado
Categories Lunch/Snacks
Time 5h10m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine Chili powder, oregano, and cumin in small bowl and set aside.
- 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.).
- 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).
- Stir in lime juice and cilantro.
- Spoon 2 TBS cheese in tortilla and top with 1 cup filling.
- Fold tortilla to close.
- Microwave until cheese melts.
Nutrition Facts : Calories 286.5, Fat 8.1, SaturatedFat 4.4, Cholesterol 18.9, Sodium 175.3, Carbohydrate 42.4, Fiber 11.3, Sugar 4, Protein 15.2
BLACK BEAN-SWEET POTATO SKILLET
My fiancé loves sweet potatoes. By adding black beans, I came up with a nutritionally complete main dish. Its bright orange and black color makes it fun for Halloween. -April Strevell, Red Bank, New Jersey
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 5 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute onion in oil until tender. Add the beans, sweet potatoes, broth, chipotle, pepper and cinnamon., Bring to a boil. Reduce heat; cover and simmer for 25 minutes. Uncover and simmer 5-10 minutes longer or until potatoes are very tender and mixture is thickened, stirring occasionally., Meanwhile, cook couscous according to package directions. Serve with black bean mixture.
Nutrition Facts : Calories 294 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 727mg sodium, Carbohydrate 54g carbohydrate (9g sugars, Fiber 10g fiber), Protein 12g protein.
POTATO BURRITOS
Make and share this Potato Burritos recipe from Food.com.
Provided by anne 2
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Slowly cook the onions in 3 T of oil on medium-low heat until they are soft and brown, about 20 minutes.
- Microwave the potatoes on high for 2 minutes to soften.
- Heat the remaining 3 T of oil over medium-high heat. Cook the potatoes in batches so they are in a single layer, about 10 minutes each, or until they are slightly browned, flipping frequently. Sprinkle with salt and pepper.
- Put slices of cheese on a tortilla and microwave for 20 seconds, or until cheese is melted. Top with 1/4 of the onions, potatoes, salsa, and ranch dressing. Add guacamole and/or sour cream if desired. Roll up into a burrito and enjoy. Repeat for other tortillas. But don't eat them all yourself; you'll die. A good death, but still death. Suit yourself. What do I know.
Nutrition Facts : Calories 534.5, Fat 37.6, SaturatedFat 9.1, Cholesterol 26.4, Sodium 668.3, Carbohydrate 39.8, Fiber 4.2, Sugar 4.3, Protein 10.9
BLACK BEAN SWEET POTATO BURRITOS
I made these before a busy week and discovered that they are a covenient, healthy and savory quick meal that's great for travel or a short lunch. I'm not a vegan, but I use vegan cheese because it's much quicker to grate, tastes good and melts instantly. Baking the burritos allows the tortillas to create a crispy seal around the contents so nothing falls out.
Provided by Valeria
Categories Lunch/Snacks
Time 50m
Yield 8 burritos
Number Of Ingredients 8
Steps:
- Saute sweet potatoes and onion in large skillet with 1 tablespoon oil just until tender. Add water or apple juice as needed to prevent sticking.
- Add black beans, spices and salt and cook until heated through.
- Divide bean mixture and cheese among tortillas and roll up. Place in 9 x 13 inch baking pan. Lightly spray with olive oil if desired. Cover pan with foil and bake at 350F for 20-25 minutes. Garnish with sour cream, salsa and fresh cilantro or wrap up for a to-go meal.
Nutrition Facts : Calories 250.4, Fat 3.4, SaturatedFat 0.4, Sodium 631.9, Carbohydrate 46.5, Fiber 5.5, Sugar 2.4, Protein 9.2
VEGAN BLACK BEAN AND SWEET POTATO SOUP
This hearty vegan soup conjures up the flavors of Spain in a bowl. The smoked paprika (aka pimenton) gives it a deep savory taste that anyone -- even your favorite omnivore -- will enjoy. We like water as the base of this soup because it lets the flavors of the vegetables shine through. While it's optional, the drizzle of sherry vinegar at the end adds a brightness that takes this dish to the next level.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Heat the olive oil in a large Dutch oven or heavy pot over medium heat. Add the onion, celery, bell pepper and carrot. Cook, stirring occasionally, until the vegetables begin to soften, 5 to 7 minutes. Season with 1 teaspoon salt and the red pepper flakes.
- Make a space in the middle of the pot and add the tomato paste, garlic, smoked paprika and coriander. Cook this mixture in that spot, stirring, until the tomato paste darkens a shade or two, about 1 minute, then stir into the vegetables. Add 12 cups water and the bay leaves. Bring to a rapid simmer and cook until the liquid has reduced slightly, about 15 minutes.
- Add the sweet potatoes and black beans. Continue to simmer rapidly until the vegetables are very tender and the soup is thick and flavorful. 20 to 30 minutes more. Remove and discard the bay leaves. Stir in the parsley. Season with additional salt, as needed. Ladle into soup bowls and serve with a drizzle of olive oil and 3 to 4 drops of sherry vinegar per bowl if using.
SWEET POTATO BURRITOS
Adapted from one of the best vegetarian recipes on the internet, http://allrecipes.com/recipe/addictive-sweet-potato-burritos/ I like to make triple batches of this recipe, wrap each burrito, and freeze them for OAMC and for packed lunches. When I'm leaving for work, I can quickly grab a frozen burrito and a salad or a piece of fruit, and go. The burritos reheat easily in the microwave. This recipe is easy to assemble in large quantities.
Provided by Marianne Cote
Categories One Dish Meal
Time 1h30m
Yield 12 burritos, 12 serving(s)
Number Of Ingredients 8
Steps:
- If using dried black beans, soak overnight, and cook with a piece of dashi kombu seawood to make the beans softer. This step is optional, but dashi kombu, sold in asian foods stores, is wonderful for making beans softer and easier to digest.
- I find the easiest way to prepare large quantities of mashed sweet potatoes, is to throw all the unchopped, unpeeled sweet potatoes into a large stock pot, and boil until tender enough to easily poke a bread knife through. Then, drain all the water down the sink, and leave the sweet potatoes to cool slightly, and finish draining. After they have been boiled and drained, the skins slip off easily; much less work than peeling. Then mash them, and stir in salt and butter if you prefer.
- In a large pot, stir together the cooked or canned beans, cumin, mustard, soy sauce, and hot sauce. Taste, and add more seasonings if you like. Try to mash the beans slightly.
- Put 1/2 cup of bean mixture onto each tortilla. Top with cheese, if desired. Top with 1/2 cup mashed sweet potato. Wrap each tortilla.
- For a crispy outside, arrange the assembled burritos on a cookie sheet, and bake at 350 degrees Fahrenheit for 12 minutes. Serve warm.
- For freezer food, do not pre-bake the burritos. Wrap individually with plastic wrap, and freeze.
Nutrition Facts : Calories 396.7, Fat 6.2, SaturatedFat 1.5, Sodium 759.8, Carbohydrate 70.5, Fiber 11.8, Sugar 4.2, Protein 15.2
More about "black bean and sweet potato burritos slow cooker food"
CROCKPOT BLACK BEAN AND SWEET POTATO ENCHILADAS - …
From simplehealthykitchen.com
4/5 (1)Total Time 3 hrs 10 minsServings 6Calories 363 per serving
- In a large mixing bowl add black beans, sweet potato, corn, tomatoes, taco seasoning and pumpkin (optional). Mix thoroughly.
- Spray the Crockpot with non- stick spray . Place 3 tortillas in the bottom of Crockpot (they will be slightly overlapping). Layer ½ black bean sweet potato mixture on top of tortillas, then pour 1/3 of enchilada sauce (about 1 cup) on black bean mixture and sprinkle 1/3 of the cheese. Repeat layering, 3 tortillas, remaining black bean mixture,1/3 enchilada sauce, 1/3 cheese. Layer 3 final tortillas, remaining enchilada sauce and remaining cheese.
- Cover and cook on low for 6-7 hours or high for 3-4 hours. Serve with desired toppings, like sour cream, sliced green onions, or salsa.
5-INGREDIENT SLOW COOKER BLACK BEAN STUFFED SWEET …
From realfoodwholelife.com
4.7/5 (3)Estimated Reading Time 3 mins
- In the base of a 6-quart slow cooker, stir together the beans, 1 cup salsa, garlic powder, smoked paprika, water and salt. Place the sweet potatoes on top of the bean mixture.
- Cover and cook on low for 6 hours or high for 4, or until the sweet potatoes are tender and cooked through.
- Carefully remove the sweet potatoes, slice in half, and serve topped with the black beans, the remaining salsa, and any other toppings you like.
BLACK BEAN-SWEET POTATO BURRITOS - COOKSTR.COM
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Category Cookstr RecipesEstimated Reading Time 2 mins
SLOW COOKER BLACK BEAN AND SWEET POTATO BURRITOS WITH ...
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Cuisine Tex-MexEstimated Reading Time 4 minsCategory DinnerTotal Time 1 hr 20 mins
BLACK BEAN BURRITOS WITH POTATOES - CHATTAVORE
From chattavore.com
Servings 6Estimated Reading Time 4 mins
- Preheat the olive oil in a 10-inch skillet (I use my Lodge cast iron skillet) over medium heat. Add the onions and the peppers and cook until tender.
- Add the cubed potatoes and cook, stirring occasionally, until the potatoes, onions, and peppers are lightly browned. Stir in the black beans and cook until warm. Add salt and pepper to taste.
- Divide the mixture among the tortillas and add sour cream, cheese, salsa, and other toppings as desired. Fold according to directions in the note. Serve immediately.
SWEET POTATO BLACK BEAN CHILI - MRFOOD.COM
From mrfood.com
4/5 (17)Estimated Reading Time 1 minCategory Slow-Cooker
BLACK BEAN BURRITO - RICARDO
From ricardocuisine.com
5/5 (6)Total Time 1 hr 35 minsCategory Main Dishes
- In a pot, bring the water, rice and salt to a boil. Cover and cook over low heat for 40 minutes or until the liquid is absorbed and the rice is tender. Remove from the heat. Let sit, covered, for 5 minutes.
- Meanwhile, in a small bowl, combine all of the ingredients. Season with salt and pepper. Set aside.
- In a large non-stick skillet over medium heat, soften the garlic in the oil. Off the heat, add the beans. With a potato masher, crush the beans. Add the water and bring to a boil. Simmer for 5 minutes over medium heat until the beans form a thick paste. Season with salt and pepper. Keep warm.
SLOW COOKER SWEET POTATO BLACK BEAN CHILI - EATING BIRD FOOD
From eatingbirdfood.com
3.7/5 (21)Category Lunch/DinnerCuisine AmericanCalories 274 per serving
- Preheat oven to 375°F. Add sweet potato chunks to a baking sheet, toss with 1 teaspoon of olive oil and sprinkle with sea salt. Roast for 25-30 minutes, until tender. This step can be done a day or two in advance.
- Start prepping chili by adding 1 Tablespoon olive oil to a skillet. Once oil is hot, add in the chopped onion, bell peppers and garlic. Sauté for 5-7 minutes until onions are fragrant and translucent. Add chili powder, salt, cayenne and cinnamon. Toss to combine and cook for 1 minute longer.
- Transfer cooked onions and peppers into your slow cooker. Add in roasted sweet potato chunks, black beans and diced tomatoes. Cook on high for 2-3 hours or low for 4-5 hours.
- When ready to serve, top with your favorite chili toppings like avocado, cilantro, jalapeño or even cashew sour cream.
BLACK BEAN AND SWEET POTATO BURRITOS - MELSKITCHENCAFE.COM
From melskitchencafe.com
Estimated Reading Time 6 mins
- Preheat the oven to 425 degrees F. In a large bowl, toss together the sweet potatoes, jalapeno, red pepper and red onion with the olive oil, cumin, chili powder, salt and pepper. Dump the coated veggies onto a large rimmed baking sheet and roast for 18-20 minutes, tossing halfway through. The vegetables should be tender but not mushy at the end of cooking time.
- Let the vegetable mixture cool. Scrape the mixture into a large bowl and toss with the black beans, cilantro and lime juice. Taste the mixture and add additional salt and pepper to taste, if needed. Refrigerate the mixture until ready to assemble the burritos or use immediately.
- Place 3-4 tortillas on a microwave-safe plat and cover with a damp paper towel. Microwave for 15-20 seconds until the tortillas are pliable. Place 1/4 cup or so of the vegetable mixture in the center of the tortilla and top with a sprinkle with shredded cheese, a little of each kind.. Fold in the sides of the tortilla and roll up. Place seam-side down on a baking sheet. Repeat with the remaining tortillas until you have all the burritos you need (the filling can be refrigerated and used for 3-4 days).
- Bake in a 375 degree F oven for about 10-15 minutes, until heated through and the top of the tortilla is golden brown. Adjust the baking time as needed depending on if the filling has been refrigerated or not. For a softer tortilla, wrap each burrito in tin foil and heat through. Serve immediately.
SWEET POTATO BLACK BEAN BURRITOS – LEMON TREE DWELLING
From lemontreedwelling.com
5/5 (1)Total Time 55 minsCategory Main DishesCalories 382 per serving
- Heat olive oil in a medium skillet. Add onions, garlic, and chiles. Cook, covered, over medium heat 5-7 minutes or until onions are tender.
SWEET POTATO BLACK BEAN BREAKFAST BURRITOS - KIM'S CRAVINGS
From kimscravings.com
5/5 (1)Estimated Reading Time 6 minsCategory Breakfast, BrunchTotal Time 25 mins
- Cook sweet potatoes: Pierce sweet potatoes with fork a few times. Place in microwave and microwave on high for 4-6 minutes or until cooked though. This may take up to 10 minutes depending on how thick your sweet potatoes are. Alternatively you can roast them in the oven at 400 degrees for 45 minutes. Once sweet potatoes are cooked, remove the skins and place potatoes in a medium bowl. Mash with a fork; set aside.
- Meanwhile, in a separate large bowl, add black beans, cumin and chili powder. Stir to combine then set aside.
- Spray a skillet with nonstick cooking spray and place over medium-low heat. Add in egg whites and cook. Fold every few minutes to get fluffy eggs. Once cooked, remove from heat.
- To assemble burritos, make sure you have warm tortillas; it makes them easier to roll. You can warm them up for 10-20 seconds in the microwave before assembling. Lay out warm tortillas and evenly distribute and spread mashed sweet potato on each. Evenly distribute egg whites, diced avocado, black beans, and a drizzle of about 2 tablespoons of your favorite salsa in each tortilla. Season with salt and pepper, if desired. Tuck ends in, then roll up burritos. To warm up: Place on baking sheet in oven at 300 degrees for 5-10 minutes or simply microwave them for a minute or two. Serve with sour cream, greek yogurt, additional salsa, or hot sauce.
SWEET POTATO BLACK BEAN BURRITO - NEIGHBORFOOD
From neighborfoodblog.com
5/5 (1)Total Time 1 hr 30 minsServings 10
- Combine the rice, water, butter, bay leaf, and salt in in a medium sauce pan. Bring the mixture to a boil, then reduce heat to low, cover, and simmer undisturbed for 18-25 minutes or until liquid is absorbed. Remove to heat and keep the cover on for another 5 minutes. Transfer the rice to a bowl, fluffing with a fork. Stir in the cilantro and season with lime juice, salt and pepper to taste.
- Preheat the oven to 425 degrees. In a bowl, toss the sweet potatoes and onions with the coconut oil, maple syrup, paprika, and chili powder. Season generously with Kosher salt and a few turns of pepper. Spread onto one or two baking sheets, depending on the size. Roast for 15 minutes and stir. Return to the oven and roast for an additional 10-20 minutes or until sweet potatoes are soft and starting to caramelize around the edges.
- Combine all the ingredients in a sauce pan over medium heat. Cook until heated through, stirring occasionally. Remove from heat.
- Spread the burrito shell out. Layer the rice, sweet potatoes, black beans, and chicken a little right of center, leaving an inch on the bottom and the top. Cover with cheese. Fold the bottom part of the shell up and top part down, then roll the burrito from right to left. Repeat with remaining shells and fillings. Wrap in saran wrap then place in a zip lock freezer bag for storage. To reheat, remove from saran wrap, wrap in a damp paper towel, and microwave the burrito for 1 minute. Flip over, and microwave an additional minute, if needed. Place in the toaster oven for a few minutes, if desired. Serve with sour cream, salsa, guacamole, or hot sauce.
BBQ BLACK BEAN SLOW COOKER SWEET POTATOES - PROJECT MEAL PLAN
From projectmealplan.com
Reviews 6Category SidesServings 5-6Total Time 2 hrs 40 mins
- Cook in crock pot on HIGH for 2 hours and 30 minutes. For softer potatoes, cook for an additional 15 minutes.
SWEET POTATO BLACK BEAN BURRITO {VEGAN, GF} - SINFUL NUTRITION
From sinfulnutrition.com
Reviews 1Calories 464 per servingCategory Main Dish
BLACK BEAN AND SWEET POTATO CHILI RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.2/5 (118)Total Time 35 minsCategory Dinner, Entree, Lunch, SoupCalories 154 per serving
15 BLACK BEAN AND CHICKPEA RECIPES - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
Reviews 13Estimated Reading Time 2 mins
BLACK BEAN, SWEET POTATO AND CHORIZO BURRITOS - EVOLVING ...
From evolvingmotherhood.com
Reviews 1Estimated Reading Time 3 mins
SWEET POTATO BLACK BEAN BURRITOS - EASY PEASY MEALS
From eazypeazymealz.com
5/5 (9)Calories 326 per servingCategory Dinner
SWEET POTATO AND BLACK BEAN BURRITOS RECIPE - SPARKRECIPES
From recipes.sparkpeople.com
4/5 (49)Calories 412 per servingServings 12
10 BEST BLACK BEANS AND RICE SLOW COOKER RECIPES | YUMMLY
From yummly.com
BLACK BEAN-SWEET POTATO BURRITOS - FOOD HUNTER
From hrcook.com
BLACK POTATO RECIPE - THERESCIPES.INFO
From therecipes.info
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From webetutorial.com
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