Prep Time: 15 minutes | Cook Time: 8 hours | Total Time: 8 hours 15 minutes | Servings: 10 Burritos
This is a filling, super easy vegan black bean burrito. It’s one of my favourite slow cooker recipes – healthy with loads of texture. Avocados and black olives surely compliment these already amazing burritos!
If you enjoy Mexican-style dishes, I’m pretty sure you’ll love this black bean burrito. Lately, I am obsessing with crockpots/slow cooker recipes. I have used my darling crockpot perpetually for weeks now. I’ve tried every slow cooker recipe I’ve found. All of them are equally good, but this burrito stands out with its contrasting flavours!
INGREDIENTS
28 oz. tomatoes – or 2 cans diced tomatoes, 14 1.2 oz. each
¼ c. salsa (you can use your favourite)
2 tbsp Taco Seasoning
1 tsp cumin
1 tsp sea salt
28 oz. canned black beans – 2 cans black beans, 14-15 oz. each, drained and rinsed
2 chipotle peppers in adobo sauce, finely chopped – finely chopped
1 c. brown rice – uncooked
½ c. whole kernel corn – canned, drained and rinsed, or fresh ear or frozen
2 c. vegetable broth
10 whole-wheat tortillas
How to make Slow Cooker Black Bean Burritos
Step 1: Add the tomatoes to your slow cooker along with salsa, beans, rice, corn, seasonings, chipotle in adobo sauce, and broth. Stir well.
Step 2: Put the lid on and set to cook for 6 to 8 hours on low or 3 to 4 hours on high until the rice is tender and most of the liquid is absorbed.
Step 3: Place about ⅓ to ½ cup of the mixture on each tortilla. If using a very large burrito, add half a cup of the black bean mixture. Through the centre, spread the mixture down.
Step 4: Fold each end of the burrito to about 1 1/2-inch over the pointed edge of the beans. Along the long end, roll the tortilla.
NOTE:
I like to serve these burritos with more salsa, avocado or guacamole, and black olives.
NUTRITION FACTS:
Serving: 1burritos, 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
- 28 oz. tomatoes - or 2 cans diced tomatoes, 14 1.2 oz. each
- ¼ c. salsa (you can use your favourite)
- 2 tbsp Taco Seasoning
- 1 tsp cumin
- 1 tsp sea salt
- 28 oz. canned black beans - 2 cans black beans, 14-15 oz. each, drained and rinsed
- 2 chipotle peppers in adobo sauce, finely chopped - finely chopped
- 1 c. brown rice - uncooked
- ½ c. whole kernel corn - canned, drained and rinsed, or fresh ear or frozen
- 2 c. vegetable broth
- 10 whole-wheat tortillas
Instructions
Step 1: Add the tomatoes to your slow cooker along with salsa, beans, rice, corn, seasonings, chipotle in adobo sauce, and broth. Stir well.
Step 2: Put the lid on and set to cook for 6 to 8 hours on low or 3 to 4 hours on high until the rice is tender and most of the liquid is absorbed.
Step 3: Place about ⅓ to ½ cup of the mixture on each tortilla. If using a very large burrito, add half a cup of the black bean mixture. Through the centre, spread the mixture down.
Step 4: Fold each end of the burrito to about 1 1/2-inch over the pointed edge of the beans. Along the long end, roll the tortilla.
Notes
I like to serve these burritos with more salsa, avocado or guacamole, and black olives.
