Crock Pot Black Bean Burritos

Crock Pot Black Bean Burritos, stuffed with brown rice, black beans, and corn and seasoned nicely to make a healthy weeknight dinner!

Prep5 minutes

Cook3 hours

Total3 hours 5 minutes

Published 18 Jan 2024

Stuffed with brown rice, black beans, and corn and seasoned nicely to make a healthy weeknight dinner!

Slow Cooker Vegetarian Burritos

I wish there was a way to make these Crock Pot Black Bean Burritos look tastier! I tried to make them look as good as they taste, but I fell short. I guess you will just have to trust me when I say I think you’ll like these!

While the bean and rice mixture takes a few hours to make in the Crock Pot, it only takes 5 minutes to put the ingredients in it. And when the mixture is ready, it’s a super fast weeknight dinner. And they work great for meal prepping for the week. We like to add a little sour cream and shredded cheese to our burritos, but you can add whatever you’d like!

You might like to have Mexican Street Corn or Cucumber Avocado Salsa to go with these burritos!

What You’ll Need

1 (14.5 oz) can Diced Tomatoes

1/4 cup Salsa

2 tbsp Taco Seasoning

1 tsp Cumin

1 tsp Salt

2 (15 oz) cans Black Beans, Drained & Rinsed

1 cup Brown Rice

1/2 cup Corn

2 cups McKay’s Chicken Broth

Whole Wheat Burrito Tortillas

How to Make Crock Pot Black Bean Burritos

Spray a 7-quart Crock Pot with non-stick spray.

Add 1 (14.5 oz) can diced tomatoes, 1/4 cup salsa, 2 tbsp taco seasoning, 1 tsp cumin, 1 tsp salt, 2 (15 oz) cans drained & rinsed black beans, 1 cup brown rice, 1/2 cup corn, and 2 cups McKay’s Chicken broth.

Stir and cover.

Cook on high for 3-4 hours. The rice should be tender and the liquid absorbed.

To make a burrito, spread 1/2 cup of the rice and bean mixture down the center of a burrito size tortilla shell. Roll to close. Grill on a skillet over medium heat on both sides of the burrito over the stove top if desired.