Slow Cooker Black Bean Burritos Recipe | Vegan Freezer

Slow Cooker Black Bean Burritos Recipe | Vegan Freezer

2 cans (14.5 oz. each) of Diced Tomatoes or about 5 fresh tomatoes to measure about 28 ounces

2 cans (14.5 to 15 ounces each) Black Beans, drained and rinsed

1/2 cup canned whole kernel corn (drained and rinsed, or 1 ear of fresh corn or frozen corn

In your slow cooker add the tomatoes, salsa, beans, rice, corn, taco seasoning and broth.

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 1/3 to 1/2 (very large burrito) cup on each tortilla.

Ingredients

  • 2 cans (14.5 oz. each) of Diced Tomatoes or about 5 fresh tomatoes to measure about 28 ounces
  • 1/4 cup of your Favorite Salsa
  • 2 Tablespoons Taco Seasoning
  • 2 cans (14.5 to 15 ounces each) Black Beans , drained and rinsed
  • 1 cup uncooked Brown Rice
  • 1/2 cup canned whole kernel corn (drained and rinsed, or 1 ear of fresh corn or frozen corn
  • 2 cups vegetable broth
  • 10 whole wheat tortillas
Read the whole recipe on Vegan in the Freezer