Slow Cooker Black Bean Burritos and rice are easy and healthy with lots of texture. It's a vegetarian and vegan black bean burrito meal.
Just add avocados and black olives to compliment!
Slow Cooker Black Bean Burritos are my two favorite things. At least lately, that crockpot has become my little darling, and Mexican-style food goes without saying.
The slow cooker makes life easier, and spicy, flavorful food makes life richer.
The contrasting flavors in these burritos taste so good. Besides the tortillas, there are only seven ingredients to make these best-tasting burritos.
It is so funny when I start a new post, and I begin to tell you about the recipe. I get excited.
Not only to tell you about it, but I want you to make it, like, right now!
Make it and eat it!
Table of Contents
Black beans: health benefits
- Unbelievably, a cup of black beans is 15g of protein. I repeat, 15 grams.
- Not only that, but beans also have lots of fiber.
- There are Omega 3 and Omega 6 fatty acids.
- NO cholesterol or sugar.
- 11 minerals including around 30% of your daily minimum requirements of magnesium.
- 7 vitamins and even more nutrients. Black Beans are good!
You can even make your own Homemade Taco Seasoning in this recipe. Only the best and healthiest food for you and me. Right?
Here's a pic to tempt you into making your own seasoning.
I'm almost jumping up and down and waiting for you to take the first bite so I can say, "See?!" while I am smiling so big.
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 on the burrito or on the side.
You could even serve a nice side dish of Spanish Rice. I've got one of those recipes on the blog, too. It is Spanish Rice with Pinto Beans.
That burrito recipe was one of my first when I started to blog, and it will remain one of my favorites.
Here I go again. I want to come over and get the slow cooker out for you. Have fun and maybe even have a party.
Oh, yeah! There's a video that shows you how to make these vegan Black Bean Burritos. You may have already seen it as it's closer to the top of the page. Scroll back up and check it out!
Ingredients
- Diced tomatoes add to the texture and melds the veggies all together.
- Salsa brings a little spice to the burritos.
- Taco Seasoning adds so many contrasting flavors to the mix.
- Ground Cumin is also unusual but gives more of a tasty kick.
- Sea salt is the perfect understated seasoning.
- Black beans are creamy and mild with no hard outer covering.
- Chipotle peppers in adobo sauce are a very spicy addition that is just right for this recipe.
- Brown rice is chewier than white rice and has more nutrients.
- Whole kernel corn mixes so well with beans and they offer more nutrients too.
- Vegetable broth adds flavorful liquid for the soup.
- Whole-wheat tortillas wrap everything up in nice little packages.
Instructions
- In your slow cooker add the tomatoes, salsa, beans, rice, corn, seasonings, chipotle in adobo sauce, 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 β to Β½ cup on each tortilla. Β½ Cup is for a very large burrito.
- Spread down through the center.
- On these burritos, I folded each end just about 1 Β½" over the pointed 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 black beans and rice mixture and roll the tortillas after it is defrosted 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 freezer containers or you can also pack the finished rolled burritos in freezer bags.
If you take a photo of your delicious burritos I would love to see it. Follow me over on Instagram and tag me on your photo @vegan_in_the_freezer.
π Recipe
Slow Cooker Black Bean Burritos
Ingredients
- 28 ounces tomatoes - or 2 cans diced tomatoes, 14 1.2 ounces each
- ΒΌ cup salsa - your favorite
- 2 tablespoons Taco Seasoning - you can use my homemade version, link in the post
- 1 teaspoon cumin
- 1 teaspoon sea salt
- 28 ounces canned black beans - 2 cans black beans, 14-15 ounces each, drained and rinsed
- 2 chipotle peppers in adobo sauce, finely chopped - finely chopped, it comes in a small can in the Hispanic section in the grocery store
- 1 cup brown rice - uncooked
- Β½ cup whole kernel corn - canned, drained and rinsed, or i ear fresh ear or frozen
- 2 cups vegetable broth
- 10 whole wheat tortillas
Instructions
- In your slow cooker add the tomatoes, salsa, beans, rice, corn, seasonings, chipotle in adobo sauce 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 β to Β½ cup on each tortilla. Β½ Cup is for a very large burrito.
- Spread down through the center.
- On these burritos, I folded each end just about 1 Β½" 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.
Amy @Very Culinary
I think your burritos and my spanish rice should have a date! Yay for Mexican food!!
Elaine Williams
Can you freeze them after they are made?
Ginny McMeans
You are sooo right Amy!
Ginny McMeans
Yes, you sure can. I added it to my instructions. They would be best heated in the microwave if frozen after they are rolled.
Ashley @ Wishes & Dishes
Ahhh these look so good to me right now!! I love the instructions on freezing them for a quick future meal!
Marly
I'm always looking for fast and healthy lunch options. This looks great!
Angie | Big Bear's Wife
We've been using our slow cooker a lot lately! I think we'll try this recipe this week!
Ginny McMeans
That is great Ashley! Thanks!
Ginny McMeans
Thank you so much Marly!
Ginny McMeans
Me too Angie! I hope you get to try it!
Paula - bell'alimento
My youngest would eat burritos every day of his life if I let him!
Kim Beaulieu
I have never wanted to inhale a burrito so much in my life. This looks wicked good.
Ginny McMeans
I like that youngin' of yours Paula!
Ginny McMeans
Haha! You have made me very happy Kim!
Jessica (Savory Experiments)
I don't think I could tire of eating burritos, ever. I love the simplicity of yours. I'm sure they pack a ton of flavor simmering in the slow cooker. Great recipe!
Jenn @ Deliciously Sprinkled
YUM, my family would love these burrito for dinner! π
Christiane ~ Taking On Magazines
That looks so, so good. It's barely breakfast time, but I'd inhale a plateful of them if they were put in front of me.
Courtney @ Neighborfood
Yummo! For some reason I've been craving burritos recently, and this is only adding to my craving!
Amy W
How much taco seasoning do you add? I don't see it anywhere and this is in the crockpot ready to go!!
Peter @Feed Your Soul Too
These look great. Great vegetarian ingredients.
Ginny McMeans
2 Tablespoons or 1 packet. I am so sorry. I must have erased that line when I was linking to my post. Fixed now.
Kolleen Dohermann
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!
Ginny McMeans
You have to make them Courtney!
Ginny McMeans
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.
Ginny McMeans
Thank you Peter!
Susan
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!
Nutmeg Nanny
These burritos look delicious! Love all that flavor wrapped up into one tasty tortilla.
Ginny McMeans
That is what I was thinking Susan! Thanks!
Ginny McMeans
Thank you so much Nutmeg Nanny and they really are that good. π
Joelen
This would make my mornings so much easier! Thank you for sharing such a delicious recipe!
Alex | Thrifty Below
Just made this, I loved it! I used water instead of veggie broth and added half a chopped onion. Definitely going into the rotation!
Ginny McMeans
That is great Joelen nd you are very welcome.
Ginny McMeans
That is wonderful Alex! Thanks for letting me know. π
Ginny McMeans
Thanks so much Jessica! I can eat them all the time too! π
Ginny McMeans
Great! You have got to make it! π
Ginny McMeans
Ha! Thanks so much!
Jill
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:)
Ginny McMeans
Yes, you can double the recipe. It will take one of those huge slow cooker to hold it all though.
Melissa
Trying these tonight, and I am stoked!
Ginny McMeans
I am so glad Melissa! You will love them!
Nanci
I'm making these right now! Excited for my non-vegans to enjoy! π
Diane Ashton
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!
Ginny McMeans
Fantastic Nanci! π
Ginny McMeans
That makes me sooo happy! I try to make recipes for everyone - not just vegans. They just happen to not have meat and dairy. Thank you so much!
Kelley
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!!
Ginny McMeans
You are very welcome and I am glad you enjoyed it so much. Love the zuke addition and that it is entering your rotation. π P.S. the zucchini might not freeze well - sometimes they get mushy.
Jamie
Hi! This sounds delicious. I'm not really a brown rice lover. Would this work out the same with regular white rice? π
Ginny McMeans
Yes it will work but cut down the vegetable broth a bit. I would add 1 1/2 cups vegetable broth instead on 2 cups.
Jo-Ellen
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. π
Jo-Ellen
They are delicious!!