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Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 109.9
  • Total Fat: 0.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 389.5 mg
  • Total Carbs: 22.1 g
  • Dietary Fiber: 6.0 g
  • Protein: 6.1 g

View full nutritional breakdown of Slow Cooker Vegetarian Burritos calories by ingredient
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Slow Cooker Vegetarian Burritos

Submitted by: IMJESCOBEDO
Slow Cooker Vegetarian Burritos

Introduction

The best burrito filling you'll ever find! Made in the crockpot to save you time!
(This recipe should be credited to my friend Evan.)
The best burrito filling you'll ever find! Made in the crockpot to save you time!
(This recipe should be credited to my friend Evan.)

Number of Servings: 15

Ingredients

    4 cans black beans (14-16oz)
    2 cans corn (14-16 oz)
    2 white onions, diced
    *1 red bell pepper, cleaned and diced
    2 cans tomato paste (6 oz)
    **1-2 tomatoes, diced
    4 tbsp soy sauce (low-sodium is better)
    2 tbsp balsamic vinegar
    2 heaping tsp cumin
    1 heaping tsp thyme

    *OPTIONAL
    **Can be replaced with one can of spicy, diced tomatoes with chilis

Directions

Place the onions and peppers (if using) in the bottom of a large crock pot. Pour the soy sauce and balsamic vinegar over them. Set the crock pot on high heat.
Drain the black beans and corn separately. Fill the pot with the black beans, then make a small indentation for the corn in the center. (If the corn's too close to the edges, the corn will burn at this point.)
After 2 hours, begin stirring the mixture every 15-30 minutes. (Before this point, do not stir so that the onions and peppers stay on the bottom getting extra cooked.)
After a total cooking time of 3 1/2 hours, stir in the tomatoes, tomato paste and spices. Continue stirring occasionally.
After a total cooking time of 4 to 4 1/2 hours, the burrito mix will be done. (You'll know it's done when the "dusty" flavor from the cumin and thyme is gone.)

To serve, put two heaping spoonfuls of burrito mix on a warm tortilla. Add salsa and sprinkle with cheese, if you like.

*One thing worth noting: This recipe can be high in sodium if you aren't careful about your canned goods. Look for low or no sodium added corn and beans and use low-sodium soy sauce to keep the sodium down.






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Member Ratings For This Recipe


  • Very Good
    6 of 6 people found this review helpful
    I really liked these. I cut the recipe in half and still made 3 meals out of it for my family. My 4 year old daughter liked them, but didn't love them. I will make them again. I measured the finished product and found it made about 4 cups, so I used 1/2 cup per serving. - 6/8/08

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  • 5 of 5 people found this review helpful
    Does the total calories include the tortilla? - 1/15/10

    Reply from IMJESCOBEDO (1/15/10)
    No. But lately, I've been forgoing the tortilla entirely and serving it up on a plate of spinach. It's not very burrito-like at that point but it's still delicious!


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  • Incredible!
    3 of 3 people found this review helpful
    I was skeptical with soy sauce and vinegar. This does not have a traditional burrito taste, but is delicious all the same. I thought the vinegar was a little strong. Will try with a little less. Thanks for sharing! I mix everything in the crock pot, cook on low all day w/o stirring. - 4/28/08

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  • Incredible!
    3 of 3 people found this review helpful
    This is a great, easy recipe. Goes great over rice or in a tortilla. - 3/20/08

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  • Good
    2 of 3 people found this review helpful
    I only gave this three stars because after it was done it tasted more like vegetarian chili than burrito filling. The cumin is definitely the reason. It tasted really good for a chili, but I would not make it again for burritos. I added some cheese and sour cream and it was awesome! - 3/19/09

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  • Very Good
    2 of 2 people found this review helpful
    Yummy & Easy. Definitely a keeper. I also halved the recipe, cut the tomato paste, cooked it on the stovetop instead of in the crockpot, and then added extra chilies and mushrooms, just 'cause I love 'em.

    Num Num Num! - 6/21/08

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  • Incredible!
    1 of 1 people found this review helpful
    Love this recipe! Easy to make and let sit in the crock pot. Delicious! - 6/27/11

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  • Incredible!
    1 of 1 people found this review helpful
    This is a great recipe! I added sliced jalapeno's, cheyenne pepper, tobasco, and did use a can of diced chili peppers. I broke this recipe in half and wish I'd have made a whole batch so I could freeze some for later this month. I used it as a dip with crackers and as burrito filling! YUMMY! - 9/20/10

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  • 1 of 1 people found this review helpful
    Awesome recipe! My meat loving husband even thought it was great. He follows a GF diet so we made it a burrito bowl (without the flour tortilla) with all the toppings. - 8/26/10

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  • Very Good
    1 of 1 people found this review helpful
    Due to a crazy scedule, I had difficulty stiring at the right time or adding the ingridents - HOWEVER - is was very good - 2/3/10

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  • Incredible!
    1 of 1 people found this review helpful
    I, too, cut the recipe in half, and it still made tons! I used home-cooked black beans and less tomato paste. I think the vingear added extra "zip"! - 12/7/09

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  • Incredible!
    1 of 1 people found this review helpful
    I started to make this and realized I was missing some ingredients. I went to the store and still forgot some, so I tweaked it. Then instead of burritoes I used it as a dip for nachos with a little cheese on top. Everybody loved it! - 6/1/08

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  • 3 of 5 of us liked it, the other 2 not so much. For a "crock pot" recipe, this was really high maintenance, frequent stirring and adding ingredients at separate times - no good if you are gone at work all day. I feel like this could have been just as easily made in a big pan in much less time. - 1/12/14

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  • I know there are 15 servings in the recipe, but what is the serving size? - 1/14/13

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  • It was very good! - 12/2/12

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  • great! - 8/26/12

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  • Very good! I mixed everything in at once. High for one hour and low for 3 more. Will make the full recipe next time and freeze half. - 1/15/12

    Reply from IMJESCOBEDO (2/13/12)
    I've never tried it that way! I'm making it today, so I think I'll give that a go. Thanks!


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  • will try - 1/14/12

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  • I had to improvise while making this, because I didn't have all the ingredients on hand. I used one can black beans, one can mixed, and one can chick peas and only one can corn. I also used Worcestershire sauce when I ran out of soy sauce. I had no tomatoes or peppers. But it was still fantastic! - 11/29/11

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  • Excellent. I added more spice to the recipe and ate it without the tortillas (trying to avoid unnecessary carbs). I added some quinoa as well for some more "umph"...quite tasty. Will make it again. - 3/25/11

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  • This did not work for me as a burrito filling. BUT a serving of this plus a serving of rice plus a little water makes a great soup! - 9/2/10

    Reply from IMJESCOBEDO (9/2/10)
    That's weird. I've never had it burn and the beans always stay intact for me. And I routinely leave it for 4.5 - 5 hours in the crock pot. Sorry it didn't work out for you!


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  • We had this for dinner last night and it was easy and delicious :) I halved the recipe and there's still going to be a bunch after I eat it again today for lunch. Yum! - 4/26/10

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  • Incredible!
    0 of 1 people found this review helpful
    Very good. I liked that there was more flavor to these than to many of the burrito recipes. - 10/8/09

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  • Incredible!
    0 of 2 people found this review helpful
    These are GREAT! I made them today and will make them for the next potluck I go to in a couple of weeks! Even the vegetarians ate them and loved them! - 3/15/09

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  • Incredible!
    0 of 1 people found this review helpful
    this recipe was great! hubby and i both enjoyed it. we also made it on the stovetop instead of the crockpot. the flavor is really good. we'll definately make this again sometime. - 8/21/08

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