Prep Time: 15 mins | Cook Time: 8 hrs | Total Time: 8 hrs 15 mins | Servings: 10 Burritos
Burrito is everything! My husband is obsessed with burritos, and his most favourite is this black bean burrito. It is super easy to make using a few simple ingredients. The perfect notch of spice and texture of this flavour-packed slow cooker black bean burritos is to die for! For a nice compliment, just add avocados and black olives. Enjoy a vegetarian burrito party for a simple Mexican weeknight meal at home!
INGREDIENTS
10 whole-wheat tortillas
28 oz. tomatoes – or 2 cans diced tomatoes, 14 1.2 oz. each
¼ c. salsa (use your favourite)
1 c. brown rice – uncooked
2 tbsp Taco Seasoning – you can use my homemade version
2 c. vegetable broth
2 chipotle peppers in adobo sauce, finely chopped – finely chopped
1 tsp sea salt
½ c. whole kernel corn – canned, drained and rinsed, or ear fresh ear or frozen
28 oz. canned black beans – 2 cans black beans, 14-15 oz. each, drained and rinsed
How to make Slow Cooker Black Bean Burritos
Step 1: Add the tomatoes to a slow cooker along with the salsa, beans, rice, corn, seasonings, chipotle in adobo sauce, and broth. Stir well, then put the lid on. Set to cook for 6 to 8 hours on low or 3 to 4 hours on high. It is done once the rice is tender and most of the liquid is absorbed.
Step 2: Place about ⅓ to ½ cup of the beans mixture on each tortilla. If using a very large burrito, place a half cup of the beans mixture. Then, spread the beans mixture through the middle of each tortilla.
Step 3: Over the pointed edge of the beans, fold about 1 ½-inch of the tortilla. Then, roll the tortilla along the long edge.
NOTE:
You can serve these burritos with extra salsa, avocado or guacamole, and black olives.
NUTRITION FACTS:
Serving: 1 burrito, Calories: 333kcal, 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
- 10 whole-wheat tortillas
- 28 oz. tomatoes - or 2 cans diced tomatoes, 14 1.2 oz. each
- ¼ c. salsa (use your favourite)
- 1 c. brown rice - uncooked
- 2 tbsp Taco Seasoning - you can use my homemade version
- 2 c. vegetable broth
- 2 chipotle peppers in adobo sauce, finely chopped - finely chopped
- 1 tsp sea salt
- ½ c. whole kernel corn - canned, drained and rinsed, or ear fresh ear or frozen
- 28 oz. canned black beans - 2 cans black beans, 14-15 oz. each, drained and rinsed
Instructions
Step 1: Add the tomatoes to a slow cooker along with the salsa, beans, rice, corn, seasonings, chipotle in adobo sauce, and broth. Stir well, then put the lid on. Set to cook for 6 to 8 hours on low or 3 to 4 hours on high. It is done once the rice is tender and most of the liquid is absorbed.
Step 2: Place about ⅓ to ½ cup of the beans mixture on each tortilla. If using a very large burrito, place a half cup of the beans mixture. Then, spread the beans mixture through the middle of each tortilla.
Step 3: Over the pointed edge of the beans, fold about 1 ½-inch of the tortilla. Then, roll the tortilla along the long edge.
Notes
You can serve these burritos with extra salsa, avocado or guacamole, and black olives.
