Prep Time: 15 mins | Cook Time: 8 hrs | Total Time: 8 hrs 15 mins | Yield: 10 Servings
Let me start by telling you that this Slow Cooker Black Bean Burrito has been the highlight of my day! I am so glad that I tried this recipe because I never would have tasted perfection! It’s not just delicious, it’s pretty healthy as well! Go ahead and give this recipe a try now. You will not be disappointed at all. Enjoy!
Ingredients:
1 tsp cumin
½ c whole kernel corn – canned, drained, and rinsed, or ear fresh ear or frozen
¼ c salsa – your favorite
28 oz canned black beans – 2 cans black beans, 14-15 oz. each, drained and rinsed
10 whole wheat tortillas
1 c brown rice – uncooked
2 chipotle peppers in adobo sauce, finely chopped – finely chopped, it comes in a small can in the Hispanic section in the grocery store
2 c vegetable broth
1 tsp sea salt
2 tbsp Taco Seasoning – you can use my homemade version, link in the post
28 oz tomatoes – or 2 cans of diced tomatoes, 14 1.2 oz. each
Directions:
Add broth, seasonings, chipotle in adobo sauce, tomatoes, rice, corn, beans, and salsa into the slow cooker. Stir everything until well incorporated.
Cover and seal the slow cooker, then cook for about 6 to 8 hours on a low setting or 3 to 4 hours on a high setting.
Place the tortillas onto a flat surface, then top each with 1/2 cup of the mixture in the slow cooker and spread it evenly.
Fold each burrito and roll it up. Repeat the process with the rest of the ingredients.
Serve and enjoy!
Notes:
Serve this with black olives, salsa, avocado, or guacamole.
Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.
Nutrition Facts:
Serving: 1burritos, Calories: 333 kcal | Carbohydrates: 61g | Protein: 13g | Fat: 4g | Saturated Fat: 1g | Sodium: 813mg | Potassium: 554mg | Fiber: 11g | Sugar: 5g | Vitamin A: 840IU | Vitamin C: 11.4mg | Calcium: 121mg | Iron: 3.6mg
Ingredients
- 1 tsp cumin
- ½ c whole kernel corn - canned, drained, and rinsed, or ear fresh ear or frozen
- ¼ c salsa - your favorite
- 28 oz canned black beans - 2 cans black beans, 14-15 oz. each, drained and rinsed
- 10 whole wheat tortillas
- 1 c brown rice - uncooked
- 2 chipotle peppers in adobo sauce, finely chopped - finely chopped, it comes in a small can in the Hispanic section in the grocery store
- 2 c vegetable broth
- 1 tsp sea salt
- 2 tbsp Taco Seasoning - you can use my homemade version, link in the post
- 28 oz tomatoes - or 2 cans of diced tomatoes, 14 1.2 oz. each
Instructions
Add broth, seasonings, chipotle in adobo sauce, tomatoes, rice, corn, beans, and salsa into the slow cooker. Stir everything until well incorporated.
Cover and seal the slow cooker, then cook for about 6 to 8 hours on a low setting or 3 to 4 hours on a high setting.
Place the tortillas onto a flat surface, then top each with 1/2 cup of the mixture in the slow cooker and spread it evenly.
Fold each burrito and roll it up. Repeat the process with the rest of the ingredients.
Serve and enjoy!
Notes
Serve this with black olives, salsa, avocado, or guacamole. Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.
