Slow Cooker Vegetarian Burritos

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Slow Cooker Vegetarian Burritos

4.4 of 5 (28)
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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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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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  • Very Good
    7 of 7 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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