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 crock~pot 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 the best tasting burritos. 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?
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 right now! Make it and eat it! 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 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.
Slow Cooker Black Bean Burritos
- 2 cans 14 1/2 ounces each, diced tomatoes or about 5 fresh tomatoes to measure about 28 ounces
- 1/4 cup of your Favorite Salsa
- 2 tablespoons Homemade Taco Seasoning
- 1 teaspoon cumin
- 1 teaspoon sea salt
- 2 cans 14 1/2 to 15 ounces each black beans
- 2 chipotle in adobo sauce , finely chopped
- 1 cup uncooked brown rice
- 1/2 cup canned whole kernel corn (drained and rinsed or 1 ear of fresh corn or frozen corn)
- 2 cups vegetable broth
- 10 whole wheat tortillas
- 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 (very large burrito) cup on each tortilla.
- 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.
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 containers as defined in my article Food Preparation for the Freezer. You can also pack the finished rolled burritos in freezer bags.