crockpot sweet bean burritos.

sweet bean burritos

This time of year things can get so hectic it’s easy to end up unprepared for dinner and resorting to unhealthy convenience foods. Along with the added stress of the holiday seasons, as we celebrate with friends and family we also tend to overindulge in unhealthy, fatty foods and lots of sweets. Not surprisingly, this time of year is also known for an increase in the occurrence of colds and flus. We create a perfect storm sort of a situation. Stress hormones are at large wreaking havoc on our bodies. The bloodstream is crowded with an abundance of unhealthy fats, compromising the flow of nutrients and energy to our cells. The immune system is further weakened up to 40% for 3-4 hours after consumption of refined sugars. So taking the time to feed your family well is even more important than usual right now.

If you’ve got 5 minutes in the morning and 10 minutes just before dinner, here’s an easy way to help yourself through the holidays. These beans have been a family favorite for a long time. The original recipe, “(Not) Baked Beans” is included in my 6-week challenge e-book. The original recipe calls for cooking the beans on the stove for a couple of hours and chopping and water-sauteing fresh veggies to add to the beans, so it’s not always an option when we’re away from home all day. Crockpot to the rescue! This variation is super quick and easy. You will love the subtle sweetness and warm, savory flavor of a home-cooked meal. Serve the beans as a side dish or wrap them up in a tortilla as shown below. I like to serve the burritos with fresh lettuce and mango salsa (just cut up a large, ripe mango and add a finely chopped green onion, a tiny bit of chopped tomato, a splash of lime juice, and a little salt).

sweet bean burritos

crockpot sweet bean burritos.
Prep time
Cook time
Total time
A super quick and easy crockpot recipe for sweet bean burritos.
  • 2 cups dried navy beans
  • 2 cups salsa
  • ⅓ cup maple syrup
  • 2 tbsp. tamari
  • 1 tbsp. mustard
  1. Rinse and sort beans (pre-soak the night before if you have time).
  2. Cover the beans with water so that the level of water is twice as high as the level of beans in your crockpot.
  3. Let the beans cook on low for 6-8 hours or on high for 4-6 hours.
  4. Just before serving, when beans are fully cooked, drain the water from the beans.
  5. Add the remaining ingredients and warm through.
  6. Serve wrapped in a tortilla with lettuce, guac, fresh tomatoes, pico de gallo, or mango salsa.


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