Slow Cooker Black Beans

I love beans.

There, I said it.  I love them because I find them to be incredibly versatile, quick in a pinch, CHEAP, and just downright delicious.

A love affair with legumes.

This recipe can probably be found anywhere, but I’m fond of my version because-well-I’ve never tried any other.  This recipe results in unbelievably creamy rich beans that would be great tucked inside an Enchilada, stuffed inside a Burrito, or simply eaten with perfectly flavored rice and vegetables.  Best of all, it’s a slower cooker recipe (that does involve minimal prep) which means that you get to ignore it and have your crock pot do all the work.  I personally love coming home to anything that’s been simmering in the crock pot all day.  First, it means half my work for dinner (or all of it) is done, and second, it fills the house with wonderful smells and make me, if only for a second, believe that perhaps someone has decided to cook ME dinner.

In any event, I highly recommend these beans for comfort food that couldn’t really be easier.

Slow Cooker Black Beans

(Makes 2 cups of black beans)


1 cup dried black beans

1/2 yellow onion, chopped

4 cloves of garlic, chopped

1/2 tbs. cumin

1 tsp salt (or more to taste)

1 tsp dried basil

1/4 tsp. smoked paprika (optional)

1/2 tsp. liquid smoke (optional)


Beans require soaking-so put 1 cup of black beans in a bowl and fill up with water until covering the beans for about one inch.  Allow to soak on the counter overnight, or for 8 hours.

Black beans after soaking overnight.

Once your beans have soaked, drain them and throw them into your crockpot.  Add chopped onion, garlic, cumin, salt, basil and optional liquid smoke and/or smoked paprika.

Cover your beans with 2 cups of water and set your slow cooker on low for 8 hours.

In the end, you’ll have creamy dreamy delicious beans!

Beans do not photograph well.




Creamy Black Bean and Sweet Potato Enchiladas

I find Mexican food to be the most inexpensive and easy food to make (at least the Americanized version).  No matter what mood we’re in, at least we can agree on enchiladas.  It’s a really exciting part of our relationship.  I feel like our vows will read something like “We both love Mole sauce….and that’s when we knew we were meant to spend a lifetime together.”

Mole sauce aside (a restaurant in town makes a mole we diiiiiie for) Mexican food is our Switzerland.  No fighting happens when we agree to order in (or go out) to our favorite Mexican restaurant.  It’s the creamy beans, spicy rice and everything in between that make us not speak for at least 20 minutes.  Generally it’s followed with a “I’m so full, why did I eat so much, I’m so ashamed.”

This recipe pleased both our palates.  To boot it’s super simple, pretty cheap and vegetarian.  It filled us without leaving us with the feeling of wanting to fall asleep on the couch.

Creamy Black Bean and Sweet Potato Enchiladas

*Just a quick note.  I made black beans in the crock pot during the day and had pre-cooked my sweet potatoes earlier in the week.  That makes this recipe a whole lot easier.


(makes 4 Enchiladas)

* 1.5 cups of black beans (I made mine from dried beans in the crockpot and allowed them to cook all day.  I’ll post a recipe tomorrow, but if you want a quick fix, combine a can of drained black beans with garlic powder, onion powder, cumin and salt to taste)

* 1 medium sweet potato

* 2.5 Tbs. light cream cheese

* 2 oz low-fat cheddar cheese (grated)

* 4 flour tortillas

* 1.5 Tbs. light butter

* 1.5 Tbs. all-purpose flour

* 1 cup Vegetable Broth

* 1/3 cup 0% Greek Yogurt


Preheat your oven to 350.

Combine black beans (with spices), sweet potatoes, cream cheese and 1 oz. of cheddar cheese.  Mix and mash together.


After combining those ingredients, divide the filling into four and spread over your tortillas, folding as you go.


Fold it over like a fancy burrito.


Place into a square baking dish or, if you’re me, bake in two separate dishes so there is on confusion about whose burritos and sauce belong to who.  (I hate sharing)


Now it’s time to make the sauce.  This sauce is AMAZING so I would save it for that special someone you’re hoping to get a little something-something out of.  Use it to your advantage.


Melt 1.5 tbs. butter in a small saucepan.


Add 1.5 tbs of flour and mix until it is a paste.


Once you achieve a paste any toddler would be proud to eat, add 1 cup of broth and mix together until thickened.


Add the remaining 1 oz of cheese.


Once the cheese is melted and incorporated, add 1/3 cup of Greek Yogurt and stir until melted in.  Image

Pour your creamy sauce over the enchiladas.  Bake at 350 for 15 minutes.


Eat them hot and burn your tongue.  Because they’re just that dang good.


Dan rated these Enchiladas as: “Creamy Delicious Gooey, Savory, can’t wait to eat leftovers tomorrow.  8 out of 10 stars.”



Thank goodness I’m not in charge of cleanup tonight.

Also, do not hire these lazy bones as your Sous Chefs.


I hope you enjoy these.  The nice part is that they can be low calorie (one satisfied me and I have a HEARTY appetite) as well as vegan (sub. earth balance for butter, Tofutti for cream cheese and Diaya for the cheese).  Easy, fast, cheap comfort food.