Slow Cooker Black Bean Burritos are easy and spicy with lots of texture. It all turns into a hearty meal with brown rice tucked inside. 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 are Protein Packed
- Unbelievably, a cup of black beans is 15g of protein. I repeat, 15 grams.
- Not only that, beans 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. 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.
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 was one of my first recipes when I started to blog and it will remain one of my favorite Mexican style recipes too.
Oh, yeah! There’s a video that shows you how to make 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!
IF FREEZING:
You can freeze the bean 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.
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Slow Cooker Black Bean Burritos
Ingredients
- 28 ounces tomatoes or 2 cans diced tomatoes, 14 1.2 ounces each
- 1/4 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 black beans, 2 cans black beans, 14-15 ounces each, drained and rinsed
- 2 chipotle peppers in adobo sauce, finely chopped - it comes in a small can in the Hispanic section in the grocery store
- 1 cup brown rice, uncooked
- 1/2 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 1/3 to 1/2 cup on each tortilla. 1/2 Cup is for a very large burrito.
- 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.
Video
Nutrition
You’d have to make the recipe a bit differently Kathy but it can be done. Make the recipe just as stated but leave out the rice and 1/2 cup vegetable broth. Cook the couscous separate, drain and add at the very end before stuffing the tortillas.
Could I substitute quinoa for rice?
You can drain but do not rinse Teemo.
Should I rinse and drain the canned black beans first? Thanks
Thank you for letting me know Julie! Sweet potato does sound good too. You are very welcome and glad you’re here.
This is my go to recipe for pre -made lunches. I make a batch every 2 to 3 weeks and put them in the freezer. I add a sweet potato and extra seasoning. I would advice having them with guacamole. I have shared this recipe at work and it is very popular! Thanks for all your recipes.
I’m excited to give this a try. I want to go vegan more and more but don’t want my family to get upset.
I always precook my rice which eliminates this problem of undercooked rice in any dish. My sister-in-law uses minute rice but it’s not my choice. And you can get rice already cooked now so go for the easy. I tossed my rice cooker after a botched attempt. It used to always make perfect rice so it was time.
To start at the beginning Susan. How old is your slow cooker? They actually cook at lower temperatures as they get older. They decrease as they get older. I haven’t heard of this problem for the rice before so I am wondering.
I slow cooked this on high in my instant pot – but the rice did not cook, after 4 hours. oit sure what I can do to fix this.
Fantastic Melissa!!! I love to hear all of those words 🙂
Made this last night! Healthy, easy, and delicious!!!
Taste great! Thanks for sharing
Thankyou ?
Yes, you can Rosanna. Just cook it the same way.
Could you use white rice instead? How much time would I have to reduce the cooking time by?
Thank you
You are more than welcome!!! Thanks for letting us know 🙂
I made this today for dinner. Everyone loved it. Thanks so much!
I love making black beans in the slow cooker! They really do becomes so soft and delicious. This recipes looks so easy. Great idea serving in a burrito
Oooh yummy!! These sound so good! 😀
We love all things spicy around here. And I wouldn’t have thought of using the slow cooker, but what a great idea that is!
Bean burritos are one of our favorite vegetarian meals and I love how yours are full of veggies and rice. We’re getting into slow cooker season again, and this looks like a great idea for dinner!
This is my kind of recipe…throw it in the crock pot and dinner is ready at the end of the day. This recipe, I’m sure, is full of flavor … love the chipotles for added kick.
Excellent! Good to know and it does all take experimenting. That’s always fun 😀
Thanks, Ginny — I recently made black bean soup in my Instant Pot using dried beans and it was perfect after 32 minutes on high pressure (followed by manual release). But usually brown rice only takes about 22 minutes, so I wasn’t sure if putting both rice and beans together would work if set for the same amount of time.
This is one of those cooking mysteries that won’t be solved without some experimenting! But your recipe looks so delish I am willing to take the risk & test it out — that is, unless I see your results posted before I get that chance, then I’ll follow your lead.
I’ll keep checking back! 🙂
You are so welcome! I have only made one meal in the pressure cooker and it wasn’t beans so I can’t be of much help at this point. I will give beans a try, very soon though, and let you know!
Hi — These look so good. Any suggestion on translating this to be made in a pressure cooker?
Thanks for all your wonderful recipes!
Yes, it is spicy Lindsey. I would leave them out and possibly add some to your individual burrito.
Hi! Making these tonight for my family–toddler included. How spicy is this w/the chipotles? Would you recommend cutting back or leaving them out altogether?
That’s what I like to hear Danielle. 🙂 Thanks so much!
This is delicious!! My daughter loves it!!!
I think lentils would work better Alison but cut the time back in a about half and taste to see if they are done.
Could I use quinoa or lentils in place of the brown rice? Which do you think would work better?
I think it would have to be regular Angelina. It would turn to mush with quick cooking.
Would quick cooking brown rice work for this or does it need to be regular brown rice?
Sure Lynn! Add meat crumbles or even cut up Field Roast Italian Sausages. Maybe add 1/4 cup more vegetable broth but you may not even need it. I’d try it without the extra liquid first. Just make sure the rice is covered to cook. Have fun!
I’m going to try this for sure because I love the slow cooker! How about adding veggie meat crumbles for the non-veggie people in my life to make it meatier? Sub meat crumbles for a can of beans?
Sounds like a dream day Sandra! Yeah, pickled jalapenos would be so good to me too.
So yummy!! Perfect for Sundays when you’re watching football. Since I live on the West Coast I put it on during the pre-game, cheer on my favourite teams, enjoy an amazing dinner with no effort on my part! I add some pickled jalapenos for extra zing.
Thanks!
That is Exactly what I want to hear Sara. I am so glad you found this and thank you. You have to check out the breakfast burritos too – and more 🙂
This recipe is so perfect for a college student like me! I am currently vegetarian, and haven’t made the jump to vegan only for fear of time and money. This recipe certainly proves me wrong! I cannot wait to make this and have quick and healthy meals ready to go for those busy nights of studying!
I’m looking forward to finding more goodies here! Thank you!
This would take some testing because the rice absorbs a lot of the liquid and quinoa cooks so fast Abigail. I would only add 1/2 cup vegetable broth instead of 2 cups. Also, I wouldn’t add the quinoa until the last hour. If at this point you think it needs more liquid you could add a bit more.
Could I substitute quinoa for rice??
Ginny, I went with a whole bag (16 oz.), because I like beans. After rinsing them and removing the bad ones, I put them in the slow cooker, covered them with water, and turned the slow cooker on high for 10 minutes to give them a little head start on cooking. Probably unnecessary. Then, I added the rest of the ingredients and turned the slow cooker to low for 8 hours. Worked great! Thanks.
Yes, you can Gary. I have not done this so I am going by my black bean chili recipe. I would go with 1/2 bag black beans and add 1 cup water. The time would be the same. Check it half way through and make sure there is enough liquid for the rice and beans to continue cooking. About an hour before the end – if it is too liquid and the beans are done you could take off the lid and let the liquid cook off some. Hope this works out but I think it will. Sorry but since I have not done it I can’t give you exact directions. Let me know how it goes. 🙂
Could I start with dry beans instead of canned? Maybe add more liquid and/or cook longer to compensate? (Apology in advance if someone already asked).
That is fantastic Jennifer! Thanks for letting me know how you feel and I am so glad you found me. 🙂
All I have to say after looking at all of these recipes is that you make being vegan look easy and crave-worthy. I am cutting out dairy (including eggs) so this website is perfect!!
Hi! Either would work great! I used the 10″ size in this recipe with these photos. Enjoy!
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?
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.
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.
That is fantastic! i am so glad you found this recipe. Thank you for letting me know. 🙂
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!
I have not tried that and am skeptical with the liquid and rice. It is something that you would have to experiment with.
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?
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.
No Tabitha, The juices really add to the recipe.
That is fantastic Sharyn!!! Thanks for letting us know. 🙂
Hi Margaret – yes a 4 quart is big enough. I will add that to the description. No, do not drain the tomatoes, It really adds to the recipe. Thanks!
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.
I substituted pinto beans for the black beans. It was delicious. Definitely adding this recipe to the repertoire.
Going to try to make these gluten free! http://Www.bygracecakes.com
do you drain the tomatoes before putting in the crockpot?
Fantastic Jennifer! Yes, brown rice is really good in lettuce wraps too. Thanks for letting me know how it all turned out. Please keep checking back. 🙂
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!
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).
Your tweak sounds delicious Alysa!
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!
Hahaha! Love your freezer comment. Thanks so much for letting me know how much you enjoyed them. 🙂
They are delicious!!
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. 🙂
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.
Hi! This sounds delicious. I’m not really a brown rice lover. Would this work out the same with regular white rice? 🙂
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.
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!!
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!
Fantastic Nanci! 🙂
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!
I’m making these right now! Excited for my non-vegans to enjoy! 🙂
I am so glad Melissa! You will love them!
Trying these tonight, and I am stoked!
Yes, you can double the recipe. It will take one of those huge slow cooker to hold it all though.
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:)
Ha! Thanks so much!
Great! You have got to make it! 🙂
Thanks so much Jessica! I can eat them all the time too! 🙂
That is wonderful Alex! Thanks for letting me know. 🙂
That is great Joelen nd you are very welcome.
Just made this, I loved it! I used water instead of veggie broth and added half a chopped onion. Definitely going into the rotation!
This would make my mornings so much easier! Thank you for sharing such a delicious recipe!
Thank you so much Nutmeg Nanny and they really are that good. 🙂
That is what I was thinking Susan! Thanks!
These burritos look delicious! Love all that flavor wrapped up into one tasty tortilla.
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!
Thank you Peter!
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.
You have to make them Courtney!
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!
2 Tablespoons or 1 packet. I am so sorry. I must have erased that line when I was linking to my post. Fixed now.
These look great. Great vegetarian ingredients.
How much taco seasoning do you add? I don’t see it anywhere and this is in the crockpot ready to go!!
Yummo! For some reason I’ve been craving burritos recently, and this is only adding to my craving!
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.
YUM, my family would love these burrito for dinner! 🙂
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!
Haha! You have made me very happy Kim!
I like that youngin’ of yours Paula!
I have never wanted to inhale a burrito so much in my life. This looks wicked good.
My youngest would eat burritos every day of his life if I let him!
Me too Angie! I hope you get to try it!
Thank you so much Marly!
That is great Ashley! Thanks!
We’ve been using our slow cooker a lot lately! I think we’ll try this recipe this week!
I’m always looking for fast and healthy lunch options. This looks great!
Ahhh these look so good to me right now!! I love the instructions on freezing them for a quick future meal!
Yes, you sure can. I added it to my instructions. They would be best heated in the microwave if frozen after they are rolled.
You are sooo right Amy!
Can you freeze them after they are made?
I think your burritos and my spanish rice should have a date! Yay for Mexican food!!