Slow Cooker Black Bean Burritos

Slow Cooker Black Bean Burritos are easy and spicy with lots of texture. It all turns into a hearty meal with the addition of avocados and black olives.


Slow Cooker Black Bean Burritos are my two favorite things.  At least lately that crock~pot has become my little darling and Mexican style food goes without saying. The contrasting flavors in these burritos taste so good.  You can even take advantage of making your own Homemade Taco Seasoning in this recipe.  Only the best and healthiest food for you and me.  Right?  It is so funny when I start a new post and I begin to tell you about the recipe.  I actually get excited.  Not only to tell you about it but I want you to make it right now!  Make it and eat it!  The burritos are spicy with lots of texture and at the end of your crock pot’s cooking day it all turns into a hearty meal.  It would also be great to add avocados and black olives – either on the burrito or on the side.  Here I go again.  I want to come over and get the slow cooker out for you.  Have fun and maybe even a party.

Slow Cooker Black Bean Burritos
Prep time: 
Cook time: 
Total time: 
Serves: 10 Burritos
  • 2 cans (14.5 oz. each) of Diced Tomatoes or about 5 fresh tomatoes to measure about 28 ounces
  • ¼ cup of your Favorite Salsa
  • 2 Tablespoons Taco Seasoning
  • 2 cans (14.5 to 15 ounces each) Black Beans, drained and rinsed
  • 1 cup uncooked Brown Rice
  • ½ cup canned whole kernel corn (drained and rinsed, or 1 ear of fresh corn or frozen corn
  • 2 cups vegetable broth
  • 10 whole wheat tortillas
  1. In your slow cooker add the tomatoes, salsa, beans, rice, corn, taco seasoning and broth.
  2. Stir and cover.
  3. Cook on low 6-8 hours or on high 3-4 hours.
  4. The rice will be tender and most of the liquid will be absorbed.
  5. Lay out your tortillas and place about ⅓ to ½ (very large burrito) cup on each tortilla.
  6. Spread down through the center.
  7. On these burritos I folded each end just about 1-1/2" over the point edge of the beans. Then I rolled up the tortilla along the long edge.
  8. If you have a certain technique that you want to use on these - go right ahead.
  9. Stack up and serve with more salsa, avocado or guacamole and black olives.
  11. You can freeze the bean and rice mixture and roll the tortillas after it is defosted and heated. You can also freeze the rolled burritos. They would be best warmed up in the microwave - turning once and flipping over once while cooking. About 2 minutes total.
  12. Package the mixture in rigid sided containers as defined in my article You can also pack the finished rolled burritos in freezer bags.
Serving size: 1 to 2 Burritos

Slow Cooker Black Bean Burritos are easy and spicy with lots of texture. It all turns into a hearty meal with the addition of avocados and black olives.


Slow Cooker Black Bean Burritos — 54 Comments

  1. I could easily live on beans and rice. Could you skip the canned beans and cook them in the crock pot? Maybe do that overnight then drain some liquid and add the rest? I am considering how to minimize my dependence on canned food. Also do a search on pinterest for homemade taco seasoning. The packaged stuff has sugar and other junk in it!

    • In the ingredients above, click on the words ‘Taco Seasoning’ and it will take you to my homemade taco seasoning recipe. Yes, I majorly do all my beans from scratch too. I like to offer ease in some of my recipes too so this one starts with canned beans. I would actually cook the dried beans first and then add them to the recipe the last 2 or 3 hours or so.

  2. Now this is how to make dinner. Put everything in that slow cooker in the morning and come home to amazing smells in the evening, toss it in a tortilla and you are good to go!

  3. Have you tried to double the recipe? I’m wondering if it would still cook in the same amount of time? Have them for dinner, and freeze for a future meal:)

  4. Pingback: (via Slow Cooker Black Bean Burritos Recipe – Vegan in the… |

  5. Oh my gosh! Love, love, love these black bean burritos. My husband and I are not vegan, but we both thought these were great! I will make again and again! Thank you so much!

  6. Pingback: Slow Cooker Black Bean Burritos - Can Cook, Will Travel

  7. Great recipe! Added diced zucchini from the garden and served the mixture burrito bowl style with diced avocado and organic corn chips. We are not vegan but this will be added to our rotation. Also love that we can roll the leftovers into burritos and freeze. Thank you thank you!!

    • You are very welcome and I am glad you enjoyed it so much. Love the zuke addition and that it is entering your rotation. :) P.S. the zucchini might not freeze well – sometimes they get mushy.

  8. I made these and they are delicious! I wanted to freeze some of the filling but it was too good to make it to the freezer. I will have to make a double batch next time. :)

  9. Pingback: crockpot black bean burritos. - life.unlabeled.

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