Slow Cooker Black Bean Burritos

Ginny McMeans

Published:

June 21, 2020

Last Modified:

February 17, 2024

Jump to Recipe Jump to Video

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!

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 get excited.

Not only to tell you about it, but I want you to make it, like, right now!

Make it and eat it!

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 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.

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 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.

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 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.