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!
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!
Table of Contents
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.
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!
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 β to Β½ cup on each tortilla. Β½ Cup is for a very large burrito.
- Spread down through the center.
- On these burritos, I folded each end just about 1 Β½" 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.
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.
π Recipe
Slow Cooker Black Bean Burritos
Ingredients
- 28 ounces tomatoes - or 2 cans diced tomatoes, 14 1.2 ounces each
- ΒΌ 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
- Β½ 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 β to Β½ cup on each tortilla. Β½ Cup is for a very large burrito.
- Spread down through the center.
- On these burritos, I folded each end just about 1 Β½" 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.
Ginny McMeans
Hahaha! Love your freezer comment. Thanks so much for letting me know how much you enjoyed them. π
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!
Ginny McMeans
Your tweak sounds delicious Alysa!
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).
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!
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. π
Tabitha
do you drain the tomatoes before putting in the crockpot?
Angela
Going to try to make these gluten free! http://Www.bygracecakes.com
sharyn
I substituted pinto beans for the black beans. It was delicious. Definitely adding this recipe to the repertoire.
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.
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!
Ginny McMeans
That is fantastic Sharyn!!! Thanks for letting us know. π
Ginny McMeans
No Tabitha, The juices really add to the recipe.
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.
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?
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.
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!
Ginny McMeans
That is fantastic! i am so glad you found this recipe. Thank you for letting me know. π
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.
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.
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?
Ginny McMeans
Hi! Either would work great! I used the 10" size in this recipe with these photos. Enjoy!
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!!
Ginny McMeans
That is fantastic Jennifer! Thanks for letting me know how you feel and I am so glad you found me. π
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).
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. π
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.
Abigail
Could I substitute quinoa for rice??
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.
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!
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 π
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!
Ginny McMeans
Sounds like a dream day Sandra! Yeah, pickled jalapenos would be so good to me too.
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?
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!
Angelina Farness
Would quick cooking brown rice work for this or does it need to be regular brown rice?
Ginny McMeans
I think it would have to be regular Angelina. It would turn to mush with quick cooking.
Alison
Could I use quinoa or lentils in place of the brown rice? Which do you think would work better?
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.
Danielle
This is delicious!! My daughter loves it!!!
Ginny McMeans
That's what I like to hear Danielle. π Thanks so much!
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?
Ginny McMeans
Yes, it is spicy Lindsey. I would leave them out and possibly add some to your individual burrito.
kd12
Hi -- These look so good. Any suggestion on translating this to be made in a pressure cooker?
Thanks for all your wonderful recipes!
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!
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! π
Ginny McMeans
Excellent! Good to know and it does all take experimenting. That's always fun π
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.
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!
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!