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 ⅓ to ½ cup on each tortilla. ½ Cup is for a very large burrito.
- Spread down through the center.
- On these burritos, I folded each end just about 1 ½" 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.
📋 Recipe
Slow Cooker Black Bean Burritos
Ingredients
- 28 ounces tomatoes - or 2 cans diced tomatoes, 14 1.2 ounces each
- ¼ 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
- ½ 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 ⅓ to ½ cup on each tortilla. ½ Cup is for a very large burrito.
- Spread down through the center.
- On these burritos, I folded each end just about 1 ½" 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.
Tammy
Oooh yummy!! These sound so good! 😀
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
Alexandria Phillips
I made this today for dinner. Everyone loved it. Thanks so much!
Ginny McMeans
You are more than welcome!!! Thanks for letting us know 🙂
Rosanna Graham
Could you use white rice instead? How much time would I have to reduce the cooking time by?
Thank you
Ginny McMeans
Yes, you can Rosanna. Just cook it the same way.
Rosanna
Thankyou ?
Sc
Taste great! Thanks for sharing
Melissa Deets
Made this last night! Healthy, easy, and delicious!!!
Ginny McMeans
Fantastic Melissa!!! I love to hear all of those words 🙂
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.
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.
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.
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.
Ginny McMeans
Thank you for letting me know Julie! Sweet potato does sound good too. You are very welcome and glad you're here.
Teemo
Should I rinse and drain the canned black beans first? Thanks
Ginny McMeans
You can drain but do not rinse Teemo.
Kathy McCloskey
Could I substitute quinoa for rice?
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.
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.
Ginny McMeans
Hi Catherine, Yes, it would, you may want to add a bit of your favorite salsa though.
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
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!
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!
Ginny McMeans
You're welcome Lori! I would love a chipotle pepper kick in there too. Sounds good!
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
Ginny McMeans
Great! Thanks Bea!
JoniB
These burritos are terrific! So tasty! They are definitely a keeper. My Mom who doesn’t like Mexican food because she thinks it is all too spicy, asked for the recipe.
Mike
Trying the recipe tonight. I also added a large yellow onion and 3 cloves of garlic.
Kaitlyn
Hello! This recipe sounds delish and I’m super excited to make a batch for the freezer for east lunches. How would you suggest storing the rolled burritos in the freezer? Wax paper, tin foil?
Thank you!
Ginny McMeans
Thanks Kaitlyn! Wax paper and they are so nice to be there for you to grab.
Richelle Gray
These black bean burritos were delicious! Easy recipe to follow. The filling is great for leftovers as dip for tortilla chips!
Dev
Hey Ginny! My family isn't too big on tomatoes... I'd love to halve them, what should I replace to make up the lost liquid? I'm assuming you need some of that juice to cook the rice 🙂
Ginny McMeans
Hi Dev! Vegetable broth would work. Probably 1/2 cup would be plenty. If they like salsa that would be good too.
Cheryl Lawrence
This recipe turned out amazing!!!!
I didn’t have two cans of black beans so I substituted one can of drained and rinsed pinto beans. I also added in a half diced sweet onion that needed to be used before going bad.
My husband was impressed with the flavor and didn’t miss the meat. He is definitely not a vegan. I’m going to repurpose the leftovers into stuffed peppers 🫑. Thanks for the great recipe.
Elizabeth
Silly question but would using white rice instead of brown rice make any difference in the finished product? Thank you in advance!
Ginny McMeans
Not silly at all Elizabeth. It will work fine.
Denetta Tolbert
Can I freeze the burritos
Ginny McMeans
Yes Denetta! They freeze really well. You can freeze the mixture and roll after defrosting or you can freeze the rolled burritos.
Dubs
What size tortilla?
Ginny McMeans
You can use any size that you like Dubs. The smaller they are the more single burritos you have. The large tortillas can be cut in half. I use 8" and 10".
Daniel
This was one of my first attempts at slow cooking and I was very happy with the results. I wanted a simple healthy (tasty) dinner or lunch I could reheat during the week and this was perfect! I think I'm going to add more corn or maybe diced green peppers to it next time.
Dee B
I made this recipe today and it was a keeper..quick, easy ,had everything on hand… put over tortilla chips & topped with cheese. Just cooked for 1 hour on high in crockpot…thank you for sharing.
Cathi Wisner
So good!! And nothing to chop up. Love this recipe!
Angela Romano Lewis
What can I sub the chipotle peppers for. I need to cook high protein food for my mom who has cancer and she can’t eat spicy food? Thank you
Angela
Penny
Delicious!
Ginny McMeans
If you're avoiding spicy I would just skip the chipotle peppers.
DH
Made this last night and can’t believe how delicious it was. Added cilantro, sour, guacamole and cheese. This is now on our weekly rotation and thank you very much for this easy tasty recipe!
Emily Leroeye
So delicious and easy to make!
Toni
Have you had success doubling this recipe in a large crock pot?