Yield: 8 burritos

Crockpot Sweet Potato Burritos

Ingredients

8 whole wheat, flour or corn tortillas
1 - 15 ounce can black beans, drained and rinsed
4 cups sweet potatoes, diced in 1 inch cubes
1/2 teaspoon dried vegetable broth/seasoning
1/4 cup water
1- 2 teaspoons cumin, ground
1 teaspoon cinnamon
1 tablespoon garlic, minced
1 teaspoon salt (or to taste)
Cooking spray

Instructions

Spray a crockpot or slow cooker with cooking spray.
Add all ingredients to the crockpot and stir.
Cook on high for 2 1/2 to 3 1/2 hours or until the sweet potatoes are as soft as desired.
Add more salt if desired and stir.
Spoon about 3/4 cup of sweet potato mixture into tortilla. Add additional optional ingredients like salsa, guacamole, and sour cream if desired.
Fold the bottom edge of the tortilla up and over the sweet potato mixture. Next, fold in each side edge to form and open pocket. Serve.

Notes

These burritos are delicious topped with salsa, guacamole, sour cream, green onions and sliced or diced avocado.

If desired, you can warm the tortilla in the microwave for about 10 seconds or heat it in a skillet. before adding the sweet potato mixture.

You may use 1/4 cup of liquid vegetable broth in place of the water and dried vegetable broth/seasoning if you would like.

You can adjust any of the seasonings to taste.

This burrito mixture is also good served in crispy taco shells.

I recommend my Tofu Sour Cream recipe as an excellent topping for this burrito. You can find this recipe at Cookinglessonfordad.com.

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Crockpot Sweet Potato Burritos