Slow Cooker Black Bean Burritos Recipe - Vegan in the Freezer (2024)

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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 Recipe - Vegan in the Freezer (1)

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!

Slow Cooker Black Bean Burritos Recipe - Vegan in the Freezer (2)

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!

Slow Cooker Black Bean Burritos Recipe - Vegan in the Freezer (4)

Ingredients

  • Diced tomatoes add to the texture and melds the veggies all together.
  • Salsa brings a little spice to the burritos.
  • Taco Seasoningadds 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.
Slow Cooker Black Bean Burritos Recipe - Vegan in the Freezer (5)

Instructions

  • In yourslow cookeradd 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.
Slow Cooker Black Bean Burritos Recipe - Vegan in the Freezer (6)

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.

Slow Cooker Black Bean Burritos Recipe - Vegan in the Freezer (7)

📋 Recipe

Slow Cooker Black Bean Burritos Recipe - Vegan in the Freezer (8)

Slow Cooker Black Bean Burritos

Ginny McMeans

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

4.55 from 200 votes

Print Save

Prep Time 15 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 15 minutes mins

Course Main Course

Cuisine Mexican, Vegan

Servings 10 Burritos

Calories 333 kcal

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.

Video

Notes

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

Nutrition

Serving: 1burritosCalories: 333kcalCarbohydrates: 61gProtein: 13gFat: 4gSaturated Fat: 1gSodium: 813mgPotassium: 554mgFiber: 11gSugar: 5gVitamin A: 840IUVitamin C: 11.4mgCalcium: 121mgIron: 3.6mg

Tried this recipe?Let us know how it was!

Slow Cooker Black Bean Burritos Recipe - Vegan in the Freezer (9)
Slow Cooker Black Bean Burritos Recipe - Vegan in the Freezer (10)
Slow Cooker Black Bean Burritos Recipe - Vegan in the Freezer (11)

More Main Dish

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  • Vegan Carbonara
  • Vegan Empanadas Recipe
  • Vegan Thai Stir Fry with Baby Corn

Reader Interactions

Comments

    Leave a Reply

  1. Ginny McMeans

    I haven't ever needed more but it shouldn't be an issue to do so.

  2. Nicole

    Slow Cooker Black Bean Burritos Recipe - Vegan in the Freezer (16)
    This has amazing flavor. Currently just eating it out of a bowl with cheese and sour cream (my 8 month old hasn’t allowed me to make tortillas today as I had planned) and it’s so good!

  3. Cayt

    Slow Cooker Black Bean Burritos Recipe - Vegan in the Freezer (17)
    fantastic! has a nice kick to it but nothing a little sour cream can't help balance!

  4. Amy

    It came out like a stew.. nothing like the picture. And it was way too spicy for me and my family.. what did I do wrong??

  5. Ligia Lugo

    It shouldn't be like stew, you can see the photos in the steps. Did you remember to drain the beans? Or did you make any other adjustments?

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Slow Cooker Black Bean Burritos Recipe - Vegan in the Freezer (2024)
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