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


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


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.


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 You can also pack the finished rolled burritos in freezer bags.

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 — 73 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.

  10. What a great dish! I made these for my family today and they turned out wonderfully. They’re very filling. I actually used an oatmeal mixture instead of brown rice but they still tasted great! It was a different texture than the usual burrito and rice one. Thanks for a great recipe!

  11. I loved these, I actually just made them. The filling is still hot in the crock pot. I was hoping to get the okay to talk about these on my own blog. (I want your permission, I will properly reference you and link your blog as well).

  12. I found your blog while perusing vegan recipes for my step-daughter. I tested it out today at work for a non-vegan crowd and they loved it! Of course I did have some non-vegan items to add like cheese and sour cream, but next time I plan on having guacamole and cilantro on the side. Also even though I’m not that big of a brown rice fan, I really enjoyed it in this mixture (and it’s so much better for you!), so I’m glad I didn’t substitute white rice. Thanks and I can’t wait to try more of your recipes!

  13. What size slow cooker should I use? Is 4 qt large enough?

    Also, like the other poster asked do I need to drain the tomatoes before placing in the slow cooker?

    Thank you.

  14. Thank you! I had all the ingredients on hand and cooking it right now. I am going to serve it in lettuce cups for lunch this week. It will make enough for me to have all week. It will be quick to heat up. I added other veggies I had on hand too. This will become a staple.

  15. This looks delicious. Has anyone tried combining the ingredients and freezing before cooking? I am thinking of trying this for a freezer meal swap. I would combine everything, freeze, and then on serving day would thaw and put into crockpot. Think that would work?

  16. Made these today and they are delicious!! Will definitely be making again. So easy to throw this together and have dinner ready when I get home and my house smells great too!

  17. Could this be assembled as a freezer meal — then thawed and cooked in the crock pot at a later date? I’m putting together several freezer meals for a new momma who is vegetarian.

    • I have not done that but I think it would work. You would have to leave out the rice and add that when everything goes in the crockpot. I would also leave out the vegetable broth so it would all fit in a gallon freezer bag and I’d double bag it.

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