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    You are here: Home / Main Dish / Slow Cooker Black Bean Burritos

    Slow Cooker Black Bean Burritos

    Published: June 21, 2020. Last Updated: August 14, 2020 by: Ginny McMeans

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    Jump to Recipe -
    A hadd holding two cut centers of a rolled burrito so that the rice and beans are getting a closeup view.
    Two photos one above the other with a cut open burrito showing the rice and beans inside and looking down into the crockpot showing the cooked mix to roll u[ in tortillas.
    Two photos one above the other of a closeup of the center of a rice and black bean burrito.
    Two halves of a burrito being held with one half on the other.
    Two burritos cut in half to show the inside filling with rice and other goodies. Sitting on a white plate with limes on the side.

    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!

    Two black bean burritos are broken open and are overlapping each other to show the filling inside. All is on a white plate with limes and parsley arouns.

    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!

    Jump to:
    • 💭 Black beans: health benefits
    • 🥘 Ingredients
    • 🔪 Instructions
    • 💭 If freezing:
    • 📋 Recipe

    Make it and eat it! And black beans are so dang good for you.

    Two open vegan black bean burritos are being help up close to the camera in a hand and you can clearly see the delicious bean and rice filling.

    💭 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.

    Homemade Taco Seasoning in rich rusty orange color that you can see trough a glass lidded jar. Spicy Recipe is also spilled on a white plate.

    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!

    Two open vegan black bean burritos are overlapping each other on a white plate with a slow cooker in the background.

    🥘 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.
    Looking down into tho black oval crockpots with the ingredients just being placed for cooking and then the finished product.

    🔪 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.
    Two burritos are broken open and are overlapping each other to show the filling inside. All is on a white plate with limes and parsley around.

    💭 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.

    Two burritos cut in half to show the inside filling with rice and other goodies. Sitting on a white plate with limes on the side and another plate behind.

    📋 Recipe

    Two burritos are broken open and are overlapping each other to show the filling inside. All is on a white plate with limes and parsley arouns.

    Slow Cooker Black Bean Burritos

    Ginny McMeans
    Slow Cooker Black Bean Burritos are easy and spicy with lots of texture.
    4.60 from 120 votes
    Print Save Saved
    Prep Time 15 mins
    Cook Time 8 hrs
    Total Time 8 hrs 15 mins
    Course Main Course
    Cuisine Mexican, Vegan
    Servings 10 Burritos
    Calories 333 kcal

    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

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

    Nutrition

    Serving: 1burritosCalories: 333kcalCarbohydrates: 61gProtein: 13gFat: 4gSaturated Fat: 1gSodium: 813mgPotassium: 554mgFiber: 11gSugar: 5gVitamin A: 840IUVitamin C: 11.4mgCalcium: 121mgIron: 3.6mg
    Tried this recipe?Let us know how it was!
    Blue graphic snowflake as Vegan in the Freezers logo.
    • Two halves of a burrito on a green plate.
    • Two halves of a burrito on a green plate.
    • Two halves of a burrito on a green plate.

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      Recipe Rating




    1. Angela Romano Lewis

      October 06, 2022 at 5:20 pm

      What can I sub the chipotle peppers for. I need to cook high protein food for my mom who has cancer and she can’t eat spicy food? Thank you
      Angela

    2. Penny

      October 20, 2022 at 1:52 pm

      5 stars
      Delicious!

    3. Ginny McMeans

      October 24, 2022 at 9:34 am

      If you're avoiding spicy I would just skip the chipotle peppers.

    4. DH

      November 15, 2022 at 6:47 am

      5 stars
      Made this last night and can’t believe how delicious it was. Added cilantro, sour, guacamole and cheese. This is now on our weekly rotation and thank you very much for this easy tasty recipe!

    5. Emily Leroeye

      January 18, 2023 at 3:18 pm

      5 stars
      So delicious and easy to make!

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    For years I dabbled in cooking vegan food, but since I became a mom it has become more important for me than ever. What I’m after is a great collection of healthy and not time-consuming vegan recipes that make the whole family look forward to meals together.

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