Slow Cooker Vegetarian Burritos
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
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
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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.
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.
Member Ratings For This Recipe
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TAKINGMEBACK
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KWILLIAMS55
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KSWILDFLOWER
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LORDJESSE
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JSZOSTAK77
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JOLLIEBELL
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MARYKATE12
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MSJEANNIEGIRL
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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HEALTHYGIRL36
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SGIVENS2
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GRACEFULLYAGING
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CANUCME
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CORVETTECOWBOY
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PICKIE98
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JANTHEBLONDE
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HOLLYM48
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RAPUNZEL53
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KITTYHAWK1949
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CAROL0607
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KATHYJO56
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CD4114015
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4LMHJCR
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MRL1993
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NEWGRAMMARY
Loved this. Didn't have time for the Crock-Pot version, so made in a pan on the stove. Made 1/4 to 1/2 size version since I cook for one. Threw onions & pepper (and 1/2 cup chopped mushrooms for a little meaty texture) in with soy sauce. Added a garlic clove. After onions were translucent, added cor - 11/7/16
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SIMPLYLISA57
Sorry, this just wasn't something we liked. It may just be a taste preference, but seemed to be way too "smoky" or dusky tasting or something; also too much tomato paste. Can't quite explain it. I hate to say, but I threw it out & started over for dinner.Thnx for sharing it tho-I like to try things. - 1/12/16
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WANT_TO_RUN
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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CD13349686
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CD13360358
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BERMIGAL
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-AMANDA79-
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RICHATO
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DOMESTICDORK
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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BIGGO36
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CORRIEWILSON
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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HEALTHYCHIC77
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APPLEPIEDREAMS
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TVQUEEN6833
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EARLGREY
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SARAGRIFFIN