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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JSZOSTAK77