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Slow Cooker Bean Burrito Recipe
Ash Tyrrell

Slow Cooker Bean Burrito Recipe

I still remember the first time I tossed everything into my crockpot on a lazy Sunday and walked away for hours, only to come back to the most amazing bean burrito filling I'd ever made. I didn't stand over a stove, I didn't babysit a pan, and I didn't even break a sweat
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Prep Time 15 minutes
Cook Time 6 hours
Servings: 10
Ingredients Method Notes

Ingredients
  

  • 2 cans 28 oz each black beans, canned – the star of the dish, loaded with fiber and plant-based protein
  • 1/2 cup whole kernel corn canned – adds a pop of sweetness and texture to every bite
  • 1 can 28 oz diced tomatoes – melds the veggies together and adds juicy texture
  • 2 cups vegetable broth – keeps everything moist while the rice cooks low and slow
  • 2 chipotle peppers in adobo sauce chopped – brings smoky heat that makes this recipe unforgettable
  • 1/4 cup salsa – layers in extra spice and tang without extra chopping
  • 1 cup brown rice uncooked – soaks up all the flavor and turns tender as it slow-cooks
  • 2 tablespoons taco seasoning – ties all the flavors together in one easy shortcut
  • 1 teaspoon ground cumin – gives the filling that warm earthy kick
  • 8-10 flour tortillas – your vehicle for wrapping up all that goodness
  • Salt and pepper to taste – adjust at the end since canned beans and broth already carry some sodium

Method
 

  1. Before anything goes into the crockpot, I drain and rinse my canned beans and corn so I'm not adding excess sodium or liquid. I also give my chipotle peppers a rough chop so their smoky flavor spreads evenly. This small step only takes a few minutes but makes a big difference in the final taste.
  2. I add the beans, corn, diced tomatoes, vegetable broth, chopped chipotle peppers, salsa, brown rice, taco seasoning, and cumin straight into the slow cooker. I give it all one good stir so the seasoning doesn't clump in one spot. This is the only "cooking" step I actually have to do myself.
  3. I cover the crockpot and set it to low for 6 to 8 hours, or high for 3 to 4 hours if I'm short on time. The rice slowly turns tender while it soaks up all that smoky, seasoned broth. By the end, most of the liquid should be fully absorbed into the filling.
  4. Around the halfway mark, I like to lift the lid and give everything a quick stir. This helps the rice cook evenly and keeps anything from sticking to the bottom. If the mixture looks too dry, I add warm broth or water in small splashes to loosen it up.
  5. Once the filling is tender and thick, I lay out my tortillas and spoon about 1/3 to 1/2 cup of the bean and rice mixture onto each one. I fold in the sides first, then roll it up tightly so nothing spills out when I take a bite.
  6. I like serving these burritos right away while they're warm and the filling is still soft. If I'm meal-prepping, I let the filling cool slightly before storing it separately from the tortillas so they don't turn soggy.

Notes

  • I always rinse my canned beans well because it cuts down on excess sodium and keeps the sauce from getting too salty.
  • I like toasting my tortillas for about 30 seconds on a dry skillet before filling them, it keeps them from tearing.
  • I never skip the stir halfway through cooking since it keeps the rice from clumping at the bottom of the pot.
  • I sometimes add a splash of lime juice at the end for a little brightness that balances the smoky chipotle flavor.
  • I keep extra broth on hand just in case my slow cooker runs hotter than usual and the mixture dries out too fast.