Crockpot black bean burritos
Leave a note
By Suzie Pattison
Crockpot black bean burritos
5 steps
Prep:15minCook:8h
Updated at: Thu, 17 Aug 2023 13:36:46 GMT
Nutrition balance score
Great
Glycemic Index
38
Low
Glycemic Load
21
High
Nutrition per serving
Calories305 kcal (15%)
Total Fat5.1 g (7%)
Carbs54.4 g (21%)
Sugars5.8 g (6%)
Protein11.9 g (24%)
Sodium1173.1 mg (59%)
Fiber12.1 g (43%)
% Daily Values based on a 2,000 calorie diet
Ingredients
10 servings
28 ouncescanned tomatoes
or 2 cans diced tomatoes, 14 1.2 ounces each
¼ cupsalsa
2 tablespoonsTaco Seasoning
you can use my homemade version, link in the post
1 teaspooncumin
1 teaspoonsea salt
28 ouncescanned black beans
2chipotle peppers in adobo sauce
finely chopped - finely chopped, it comes in a small can in the Hispanic section in the grocery store
1 cupbrown rice
uncooked
½ cupwhole kernel corn canned
drained and rinsed, or i ear fresh ear or frozen
2 cupsvegetable broth
10whole wheat tortillas
Instructions
Step 1
In your slow cooker add the tomatoes, salsa, beans, rice, corn, seasonings, chipotle in adobo sauce and broth. Stir and cover.
Step 2
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.
Step 3
Lay out your tortillas and place about ⅓ to ½ cup on each tortilla. ½ Cup is for a very large burrito.
Step 4
Spread down through the center.
Step 5
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.
View on veganinthefreezer.com
↑Support creators by visiting their site 😊
Notes
0 liked
0 disliked
There are no notes yet. Be the first to share your experience!
