Vegan in the Freezer

open menu
open search bar
×

Slow Cooker Black Bean Burritos

Published: . Last Updated: by:

Jump to Recipe -

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:

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 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.

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.

Your opinion means a lot to me and if you'd like to leave a comment and possibly a star rating I'd love to hear your thoughts.

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.
Print
5 from 9 votes

Slow Cooker Black Bean Burritos

Slow Cooker Black Bean Burritos are easy and spicy with lots of texture.
Course Main Course
Cuisine Mexican, Vegan
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 10 Burritos
Calories 333kcal
Author Ginny McMeans

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 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
  • 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.

Video

Notes

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

Nutrition

Nutrition Facts
Slow Cooker Black Bean Burritos
Amount Per Serving (1 burritos)
Calories 333 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g5%
Sodium 813mg34%
Potassium 554mg16%
Carbohydrates 61g20%
Fiber 11g44%
Sugar 5g6%
Protein 13g26%
Vitamin A 840IU17%
Vitamin C 11.4mg14%
Calcium 121mg12%
Iron 3.6mg20%
* Percent Daily Values are based on a 2000 calorie diet.
Blue graphic snowflake as Vegan in the Freezers logo.

Subscribe and New Recipes Will Come Straight to Your Inbox!

Click to Subscribe

  • Two halves of a burrito on a green plate. The filling is showing with more burritos and salsa behind.
  • Two halves of a vegetarian black bean burrito on a green plate. The filling is showing with more burritos and salsa behind.
  • Two halves of a vegan black bean burrito on a green plate. The filling is showing with more burritos and salsa behind.

Reader Interactions

Comments

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Ginny McMeans

    Great! Thanks Bea!

  2. Bea

    Thanks, Ginny! Your guidance is kind of what I was guessing. I’ll let you know how it turns out. And I’ll check out that slow cooker black bean chili recipe!

    Be well and be blessed.
    Bea

  3. Ginny McMeans

    You're welcome Lori! I would love a chipotle pepper kick in there too. Sounds good!

  4. Lori

    Great recipe! I put in 2 whole chipotle peppers with a little sauce then picked them out after done. It was perfect, they're a little spicy for me but this left just enough spice. Definitely a great healthy recipe and will freeze some and make it often! Thank you!

  5. Ginny McMeans

    Thanks so much Bea! You are the best! I am going to have to guess at this since I haven't done this recipe with dried beans. But I have a slow cooker black bean chili from scratch on the blog too so I think I can figure this out. If you use the whole pound of black beans I would add 2 3/4 cup water. Don't presoak the beans as they are thin-skinned. Check halfway through the cooking time and see how the liquid is holding up and mix to make sure the rice is cooking well with the liquid. Also, check a couple more times as you get towards the end. If you think it needs more liquid add hot water. You don't want it too wet for the tortillas though. I hope this helps and let me know how it comes out!

  6. Bea

    Hi Ginny

    I would like to use dried beans (Midnight Black Beans from Rancho Gordo to be exact :o). How much extra liquid should I add? I can cook the beans separately but would prefer to keep it to one pot and less dishes! This looks really good.

    Love your site and recipes. I often forward links to friends.

    Bea

  7. Ginny McMeans

    Hi Catherine, Yes, it would, you may want to add a bit of your favorite salsa though.

  8. Catherine

    Would it tasye okay without the chipotle peppers? Ive limited shopping to a small town near me with a low infection rate and I highly doubt that little country grocery store has chipotle peppers. I have all the other ingredients.

  9. Ginny McMeans

    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.

  10. Kathy McCloskey

    Could I substitute quinoa for rice?

  11. Ginny McMeans

    You can drain but do not rinse Teemo.

  12. Teemo

    Should I rinse and drain the canned black beans first? Thanks

  13. Ginny McMeans

    Thank you for letting me know Julie! Sweet potato does sound good too. You are very welcome and glad you're here.

  14. Julie

    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.

  15. Linda

    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.

  16. Ginny McMeans

    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.

  17. susan

    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.

  18. Ginny McMeans

    Fantastic Melissa!!! I love to hear all of those words 🙂

  19. Melissa Deets

    Made this last night! Healthy, easy, and delicious!!!

  20. Sc

    Taste great! Thanks for sharing

  21. Rosanna

    Thankyou ?

  22. Ginny McMeans

    Yes, you can Rosanna. Just cook it the same way.

  23. Rosanna Graham

    Could you use white rice instead? How much time would I have to reduce the cooking time by?
    Thank you

  24. Ginny McMeans

    You are more than welcome!!! Thanks for letting us know 🙂

  25. Alexandria Phillips

    I made this today for dinner. Everyone loved it. Thanks so much!

  26. Veena Azmanov

    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

  27. Tammy

    Oooh yummy!! These sound so good! 😀

  28. Pam

    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!

  29. Annemarie @ justalittlebitofbacon

    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!

  30. Ali from Home & Plate

    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.

  31. Ginny McMeans

    Excellent! Good to know and it does all take experimenting. That's always fun 😀

  32. kd12

    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! 🙂

  33. Ginny McMeans

    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!

  34. kd12

    Hi -- These look so good. Any suggestion on translating this to be made in a pressure cooker?
    Thanks for all your wonderful recipes!

  35. Ginny McMeans

    Yes, it is spicy Lindsey. I would leave them out and possibly add some to your individual burrito.

  36. Lindsey

    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?

  37. Ginny McMeans

    That's what I like to hear Danielle. 🙂 Thanks so much!

  38. Danielle

    This is delicious!! My daughter loves it!!!

  39. Ginny McMeans

    I think lentils would work better Alison but cut the time back in a about half and taste to see if they are done.

  40. Alison

    Could I use quinoa or lentils in place of the brown rice? Which do you think would work better?

  41. Ginny McMeans

    I think it would have to be regular Angelina. It would turn to mush with quick cooking.

  42. Angelina Farness

    Would quick cooking brown rice work for this or does it need to be regular brown rice?

  43. Ginny McMeans

    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!

  44. Lynn Crandle-Weisman

    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?

  45. Ginny McMeans

    Sounds like a dream day Sandra! Yeah, pickled jalapenos would be so good to me too.

  46. Sandra Lewis

    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!

  47. Ginny McMeans

    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 🙂

  48. Sara Gunderson

    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!

  49. Ginny McMeans

    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.

  50. Abigail

    Could I substitute quinoa for rice??

  51. Gary Vetter

    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.

  52. Ginny McMeans

    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. 🙂

  53. Gary Vetter

    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).

  54. Ginny McMeans

    That is fantastic Jennifer! Thanks for letting me know how you feel and I am so glad you found me. 🙂

  55. Jennifer

    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!!

  56. Ginny McMeans

    Hi! Either would work great! I used the 10" size in this recipe with these photos. Enjoy!

  57. dragonflycat

    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?

  58. Ginny McMeans

    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.

  59. Karen

    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.

  60. Ginny McMeans

    That is fantastic! i am so glad you found this recipe. Thank you for letting me know. 🙂

  61. Jenna

    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!

  62. Ginny McMeans

    I have not tried that and am skeptical with the liquid and rice. It is something that you would have to experiment with.

  63. Jen

    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?

  64. Robbie

    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.

  65. Ginny McMeans

    No Tabitha, The juices really add to the recipe.

  66. Ginny McMeans

    That is fantastic Sharyn!!! Thanks for letting us know. 🙂

  67. Ginny McMeans

    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!

  68. Margaret

    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.

  69. sharyn

    I substituted pinto beans for the black beans. It was delicious. Definitely adding this recipe to the repertoire.

  71. Tabitha

    do you drain the tomatoes before putting in the crockpot?

  72. Ginny McMeans

    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. 🙂

  73. Jennifer

    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!

  74. Carli

    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).

  75. Ginny McMeans

    Your tweak sounds delicious Alysa!

  76. 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!

  77. Ginny McMeans

    Hahaha! Love your freezer comment. Thanks so much for letting me know how much you enjoyed them. 🙂

  78. Jo-Ellen

    They are delicious!!

  79. 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. 🙂

  80. 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.

  81. Jamie

    Hi! This sounds delicious. I'm not really a brown rice lover. Would this work out the same with regular white rice? 🙂

  82. 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. 🙂 P.S. the zucchini might not freeze well - sometimes they get mushy.

  83. 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!!

  84. 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!

  85. Ginny McMeans

    Fantastic Nanci! 🙂

  86. 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!

  87. Nanci

    I'm making these right now! Excited for my non-vegans to enjoy! 🙂

  88. Ginny McMeans

    I am so glad Melissa! You will love them!

  89. Melissa

    Trying these tonight, and I am stoked!

  90. Ginny McMeans

    Yes, you can double the recipe. It will take one of those huge slow cooker to hold it all though.

  91. 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:)

  92. Ginny McMeans

    Ha! Thanks so much!

  93. Ginny McMeans

    Great! You have got to make it! 🙂

  94. Ginny McMeans

    Thanks so much Jessica! I can eat them all the time too! 🙂

  95. Ginny McMeans

    That is wonderful Alex! Thanks for letting me know. 🙂

  96. Ginny McMeans

    That is great Joelen nd you are very welcome.

  97. 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!

  98. Joelen

    This would make my mornings so much easier! Thank you for sharing such a delicious recipe!

  99. Ginny McMeans

    Thank you so much Nutmeg Nanny and they really are that good. 🙂

  100. Ginny McMeans

    That is what I was thinking Susan! Thanks!

  101. Nutmeg Nanny

    These burritos look delicious! Love all that flavor wrapped up into one tasty tortilla.

  102. 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!

  103. Ginny McMeans

    Thank you Peter!

  104. 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.

  105. Ginny McMeans

    You have to make them Courtney!

  106. 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!

  107. 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.

  108. Peter @Feed Your Soul Too

    These look great. Great vegetarian ingredients.

  109. Amy W

    How much taco seasoning do you add? I don't see it anywhere and this is in the crockpot ready to go!!

  110. Courtney @ Neighborfood

    Yummo! For some reason I've been craving burritos recently, and this is only adding to my craving!

  111. 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.

  112. Jenn @ Deliciously Sprinkled

    YUM, my family would love these burrito for dinner! 🙂

  113. 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!

  114. Ginny McMeans

    Haha! You have made me very happy Kim!

  115. Ginny McMeans

    I like that youngin' of yours Paula!

  116. Kim Beaulieu

    I have never wanted to inhale a burrito so much in my life. This looks wicked good.

  117. Paula - bell'alimento

    My youngest would eat burritos every day of his life if I let him!

  118. Ginny McMeans

    Me too Angie! I hope you get to try it!

  119. Ginny McMeans

    Thank you so much Marly!

  120. Ginny McMeans

    That is great Ashley! Thanks!

  121. Angie | Big Bear's Wife

    We've been using our slow cooker a lot lately! I think we'll try this recipe this week!

  122. Marly

    I'm always looking for fast and healthy lunch options. This looks great!

  123. Ashley @ Wishes & Dishes

    Ahhh these look so good to me right now!! I love the instructions on freezing them for a quick future meal!

  124. 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.

  125. Ginny McMeans

    You are sooo right Amy!

  126. Elaine Williams

    Can you freeze them after they are made?

  127. Amy @Very Culinary

    I think your burritos and my spanish rice should have a date! Yay for Mexican food!!