Slow Cooker Black Bean Burritos and rice are easy and healthy with lots of texture. It's a vegetarian and vegan black bean burritos 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 actually get excited.
Not only to tell you about it but I want you to make it, like, right now!
Make it and eat it! And black beans are so dang good for you.
💭 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 take advantage of making 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 - either 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 ⅓ to ½ cup on each tortilla. ½ Cup is for a very large burrito.
- Spread down through the center.
- On these burritos, I folded each end just about 1 ½" 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.
As an Amazon Associate, I earn from qualifying purchases. This post contains affiliate links. Read my disclosure policy here.
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.
📋 Recipe
Slow Cooker Black Bean Burritos
Ingredients
- 28 ounces tomatoes - or 2 cans diced tomatoes, 14 1.2 ounces each
- ¼ 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
- ½ 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 ⅓ to ½ cup on each tortilla. ½ Cup is for a very large burrito.
- Spread down through the center.
- On these burritos, I folded each end just about 1 ½" 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.
Video
Notes
Nutrition
Subscribe and New Recipes Will Come Straight to Your Inbox!
Ginny McMeans
Yes Denetta! They freeze really well. You can freeze the mixture and roll after defrosting or you can freeze the rolled burritos.
Dubs
What size tortilla?
Ginny McMeans
You can use any size that you like Dubs. The smaller they are the more single burritos you have. The large tortillas can be cut in half. I use 8" and 10".
Daniel
This was one of my first attempts at slow cooking and I was very happy with the results. I wanted a simple healthy (tasty) dinner or lunch I could reheat during the week and this was perfect! I think I'm going to add more corn or maybe diced green peppers to it next time.
Dee B
I made this recipe today and it was a keeper..quick, easy ,had everything on hand… put over tortilla chips & topped with cheese. Just cooked for 1 hour on high in crockpot…thank you for sharing.