Prep time: 15 minutes / Cook time: 7 to 8 hours on low
This recipe for burrito bowls just may become your new favorite
go-to meal. Easy, quick, and delicious, there’s no need to precook
ingredients, plus it is easy to customize with whatever veggies and
beans you have on hand.
2 (15-ounce) cans black beans, drained and rinsed
2 cups cubed sweet potato
1 (14.5-ounce) can no-salt-added diced tomatoes
1 cup Savory Vegetable Broth (here) or low-sodium vegetable broth
1 cup chopped onion
1 bell pepper, chopped
½ cup frozen corn
½ cup Spicy Salsa (here)
1 tablespoon hot sauce (or to taste)
1 teaspoon smoked paprika
½ teaspoon ground cumin
Freshly ground black pepper
Sliced avocado, radish, cilantro, and/or lime, for garnish (optional)
1. Combine all the ingredients in a 6-quart slow cooker. Cover
and cook on low for 7 to 8 hours, until the vegetables are tender.
2. Serve hot with your favorite toppings.
Per Serving (1¾ cups): Calories: 192; Total Fat: 0g; Saturated Fat: 0g; Trans
Fat: 0g; Polyunsaturated Fat: 0g; Monounsaturated Fat: 0g; Cholesterol: 0mg;
Sodium: 121mg; Carbohydrates: 39g; Fiber: 8g; Sugars: 5g; Protein: 9g
VARIATION TIP: You can serve these burrito bowls simply with a
green salad and toppings, you can use the bean-and-vegetable mixture as a
filling for flour tortillas, or you can serve over your favorite grain.