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 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 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

Prep Time: 15 minutes

Cook Time: 8 hours

Total Time: 8 hours, 15 minutes

Yield: 10 Burritos

Serving Size: 1 to 2 Burritos

Ingredients

2 cans (14.5 oz. each) of Diced Tomatoes or about 5 fresh tomatoes to measure about 28 ounces

1/4 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

1/2 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

Directions

In your slow cooker add the tomatoes, salsa, beans, rice, corn, taco seasoning and broth.

Stir and cover.

Cook on low 6-8 hours or on high 3-4 hours.

The rice will be tender and most of the liquid will be absorbed.

Lay out your tortillas and place about 1/3 to 1/2 (very large burrito) cup on each tortilla.

Spread down through the center.

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.

If you have a certain technique that you want to use on these - go right ahead.

Stack up and serve with more salsa, avocado or guacamole and black olives.

IF FREEZING:

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.

Package the mixture in rigid sided containers as defined in my article http://veganinthefreezer.com/preparing-food-for-the-freezer You can also pack the finished rolled burritos in freezer bags.

http://veganinthefreezer.com/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.


Comments

Slow Cooker Black Bean Burritos — 75 Comments

  1. Hi Ginny,
    I am really looking forward to making these for my “manwich” and me!:-)

    Do you suggest the burritos be the large ones or the smaller ones?

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