Slow Cooker Black Bean Burritos

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Slow Cooker Black Bean Burritos | Thrifty Below

Welcome to the third installment of our Mexican Mouthwatering Monday series! In case you missed the past couple weeks, don’t forget to check out Catalina’s Tamales and Al’s Homemade Guacamole. This week is dedicated to the burrito, one of my personal favorite foods! I’ve adapted this recipe from Vegan in the Freezer. These black bean burritos are super easy — just throw it all in the crock pot, it’ll cook while you’re at work, and dinner will be ready when you come home!

Slow Cooker Black Bean Burritos | Thrifty Below

Ingredients:

2 15-ounce cans of diced tomato
2 15-ounce cans of black beans, rinsed
1 cup dry brown rice
1 cup of frozen corn
2 cups of water or vegetable broth
1/4 cup of salsa
1 sweet pepper, chopped (any color)
1 medium onion, chopped
1 packet of taco seasoning (or 2 tbsp of your own mixture)
3 tablespoons nutritional yeast (optional)

Slow Cooker Black Bean Burritos | Thrifty Below

Rinse the black beans in a colander and dump into the slow cooker.

Slow Cooker Black Bean Burritos | Thrifty Below

Add the brown rice.

Slow Cooker Black Bean Burritos | Thrifty Below

Chop the sweet pepper and onion, add to the crock pot.

Slow Cooker Black Bean Burritos | Thrifty Below

Add the rest of the ingredients and spices.

Slow Cooker Black Bean Burritos | Thrifty Below

Give it a good stir.

Slow Cooker Black Bean Burritos | Thrifty Below

Set your crock pot to low and let the burritos cook for 8 hours.

Slow Cooker Black Bean Burritos | Thrifty Below

Scoop your black bean burritos into tortillas and add your favorite toppings — avocado, lettuce, sour cream, whatever! I had mine with spinach and a side of romaine and cherry tomatoes. Yum!

 

Slow Cooker Black Bean Burritos
 
Prep time
Cook time
Total time
 
Throw the ingredients into the crock pot and let these black bean burritos simmer while you're at work. The result? Easy, healthy, vegan, and delicious!
Author:
Recipe type: Dinner, Entree
Cuisine: Mexican, Vegan, Vegetarian
Serves: 10
Ingredients
  • 2 15-ounce cans of diced tomato
  • 2 15-ounce cans of black beans, rinsed
  • 1 cup dry brown rice
  • 1 cup of frozen corn
  • 2 cups of water or vegetable broth
  • ¼ cup of salsa
  • 1 sweet pepper, chopped (any color)
  • 1 medium onion, chopped
  • 1 packet of taco seasoning
  • 3 tablespoons nutritional yeast (optional)
Instructions
  1. Rinse the black beans in a colander and add to the crock pot.
  2. Chop the pepper and onion.
  3. Add the rest of the ingredients and spices to the crock pot.
  4. Cook for 8 hours on low or 3-4 hours on high.
  5. Serve with warm tortillas and your favorite toppings. Enjoy!
Nutrition Information
Serving size: 10 Calories: 187 Fat: 1 Saturated fat: 0 Trans fat: 0 Carbohydrates: 37 Sugar: 8 Sodium: 365 Fiber: 4 Protein: 8 Cholesterol: 0
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33 Responses

  1. You might be convincing me to get a slow-cooker…

  2. love a good burrito.. i could so devour one right now!

    • Sing it, sister! I’m always craving burritos and make these in the crock pot all the time!

  3. My slow cooked could use lovin’. Your Slow Cooker Black Bean Burritos looks like just the solution. Thanks for bringing it to #theWeekendSocial. Please stop by again Thursday 9:00 PM EST. Pinned! theKitchenChopper.com

  4. Are Jay Sea

    These look absolutely amazing. I’ll be making these for sure. Thank you!

    • Thanks Are Jay Sea! You’ll have to come back and let us know your thoughts on the final product! Enjoy!

  5. Looks awesome! Does the nutritional information include the tortilla or no?

    • Thanks Pam! The nutritional info is just for the burrito filling, I didn’t include the tortilla since there are so many different kinds.

      • Thank you so much for sharing this recipe. We have made it at least 5 times since August! It’s the #1 fave in our household now. Last night, I gave my sister some of it to try and she absolutely loves it! Sharing the link with her today :) I also love the fact that there are leftovers because it’s such a large batch :)

        • Yay! I’m so excited to hear that, Pam! I love the big batch too — I actually have a couple leftover burritos in my freezer right now.

  6. Kathy Everingim

    This looks delicious. So glad I found you.

  7. This looks awesome! I’m really hoping to get more use out of my slow cooker this winter. Keep the ideas coming!

    • Thanks Emma, you’ll have to come back and let us know how they turned out! I actually have these burritos cooking in the crock pot right now, I’m a little obsessed! 😉

  8. […] lime juice and spices can really soak in. Give it a good stir before serving and enjoy with tacos, burritos, or tortilla chips. Then come back and let us know what you […]

  9. Made this today – it was wonderful – thank you!!

  10. Can these be made on high for 4 hours, rather than low for 8? I don’t have the ingredients on hand, but by the time I go to the store and then get home and throw it all in, I won’t have 8 hours 😉

    • 4 hours on high should work totally fine, S. Just do a quick taste to make sure the rice is fully cooked. I hope you love it!

      • 4 hours on high was perfect!! My husband loved it, and both of my kids loved it too (and they don’t usually like anything!) :-) Thank you!!

  11. […] time to bust out the crock pot. I know I professed my love for those little magicians in my slow cooker black bean burritos recipe post, but I am obsessed with slow cookers. I have three and try to use them during the […]

  12. Can I freeze this for later?

    • Absolutely, Kelly! I have some burritos in the freezer that I made using this filling. I just microwave them for quick lunches.

  13. so quick, and simple! the 3 year old put together most of it! This really tasted delicious too, thank you! (btw, it made at least two meals, if not more, for our family of 5!)

    • Yay Michelle! I’m so happy to hear that your family loved the burritos! It’s so cute that your little one was able to help out too!

  14. Question.. Can you substitute quinoa for the rice?

    • I’m not sure, Leslie, I’ve never tried making quinoa in the crock pot. Sorry I can’t be more helpful!

  15. Vanessa

    this looks great! I know it’s suppose to be vegan but could you add chicken? If so cook same time?

    • Great idea, Vanessa! You could add a couple chicken breasts, cook for the same amount of time, shred them, then mix it all up together.

  16. Just made this, and everyone loved it! :-) However, we only managed to eat half of it as sooo filling. I’m putting the rest in the freezer. Does anyone have tips for reheating it? Thanks

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