Friday, November 13, 2015

Slow Cooking Dinner: Sweet Potato & Black Bean Burritos

Continuing in my search for slow cooker recipes the whole family will like...

Last week I made the sweet potato and black bean burritos from Best-Loved Slow Cooker Recipes. That book looks to be out of print, which is a shame because I have had my copy for years and it is well-loved and falling apart at this point. 


 I used to make this recipe quite a bit "back in the day", but apparently our family's sweet potato loving-gene gave out after the first child. But last week I wanted to make something different, so I decided that I would make the sweet potato burritos for myself, my husband, and Grace, and that the other three could have refried-bean wraps, which don't involve much extra work. I just put refried beans and shredded Mexican cheese on a tortilla and microwave a few at a time until they are hot and melty.

So about those burritos. I didn't take a picture of the finished burritos, but here is a rather terrible picture of the photo in the book.

I found the recipe from the book posted online here.Some notes on the online version:

  • I don't usually add the jalapenos, because they don't like me. Even so, these are a very flavorful burrito. 
  • I do not cook the onion and garlic separately as suggested. Totally unnecessary. I really dislike crunchy onions, but I find that they cook perfectly in this recipe.
  • I prefer baking the burritos to microwaving them.  When we get home I make the burritos up and bake them in a 350F oven for 20 minutes, which gives them a nice, slightly crispy crust.
We serve the burritos with Greek yogurt and green salsa on the side. I think I could eat these every week; I like them that much. They also create a ton of leftovers with just three of us eating them, so Grace and I have them for lunch next day.

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