Vegan in the Freezer

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

Slow Cooker Black Bean Burritos

Published: . Last Updated: by:

Jump to Recipe - Print Recipe

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 easy and spicy with lots of texture. It all turns into a hearty meal with the addition of avocados and black olives.

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.

Slow Cooker Black Bean Burritos are sliced in half and sitting on a bright green plate. Black olive, salsa and a bowl full of burritos are in the background.
 

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.

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.

Overhead photo of a bowl of colorful Spanish rice with beans sitting on an iron trivet.

That was one of my first recipes when I started to blog and it will remain one of my favorite Mexican style recipes too.

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 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.

 

Slow Cooker Black Bean Burritos with a super close picture of a black bean and rice burrito cut at an angel and stacked on each other.

This post contains affiliate links. Read my disclosure policy here.

 

Let’s Get Connected!

Facebook | Pinterest | Instagram | Bloglovin

 

Slow Cooker Black Bean Burritos are easy and spicy with lots of texture. It all turns into a hearty meal with the addition of avocados and black olives.
Print
5 from 8 votes

Slow Cooker Black Bean Burritos

Slow Cooker Black Bean Burritos are easy and spicy with lots of texture.
Course Main Course
Cuisine Slow Cooker
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 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

 

Reader Interactions

Comments

  2. 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.

  3. 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.

  8. 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.

  9. 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.

  10. 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.

  11. 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.

  17. Rosanna Graham

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

  26. 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! 🙂

  27. 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!

  28. kd12

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

  30. 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

    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!

  38. 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?

  40. 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!

  41. 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 🙂

  42. 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!

  43. 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.

  45. 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.

  46. 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. 🙂

  47. 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).

  49. 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!!

  51. 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?

  52. 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.

  53. 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.

  55. 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!

  57. 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?

  58. 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.

  62. 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.

  63. sharyn

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

  67. 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!

  68. 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).

  70. 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!

  73. 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. 🙂

  75. Jamie

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

  76. 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.

  77. 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!!

  78. 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!

  80. 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!

  85. 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:)

  96. 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!

  98. 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.

  100. 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!

  103. Amy W

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

Leave a Reply

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

Menu
Search
Homepage link×