Slow Cooker Black Bean Burritos

4.56 from 202 votes

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

Course Main Course

Cuisine Mexican, Vegan

Prep Time 15

Cook Time 8

Total Time 8 15

Servings Burritos

Calories 333kcal

Author Ginny McMeans

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

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.

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