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These slow cooked Mexican black bean burritos are super yummy and very easy to make.
Preparation time: 15 minutes
Cooking time: 8 hours
Servings: 10 Burritos
Ingredients:
28 oz. tomatoes (or 2 (14.12 oz. each) canned diced tomatoes
¼ cup salsa (favorite choice)
2 tbsp taco seasoning (homemade or store-bought)
1 tsp cumin
28 oz. black beans (or 2 (14 – 15 oz. each) canned black beans)
1 tsp sea salt
2 chipotle in adobo sauce, chopped finely
1 cup uncooked brown rice
2 cups veggie broth
½ cup canned whole kernel corn, drained then rinsed (or 1 ear fresh or frozen ear)
10 whole wheat tortillas
Directions:
1. Combine the tomatoes, beans, salsa, corn, rice, chipotle in adobo sauce, broth and seasonings in your slow cooker. Stir then cover.
2. Cook on low heat setting for 6 to 8 hours or for 3 to 4 hours on high setting.
3. (Now, the rice should be soft and most of the liquid absorbed).
4. Spread out the tortillas then spoon about 1/3 to ½ cup of filling on each tortilla, spreading it down through the middle.
5. Fold each end of the tortilla just about 1½" over the edge point of the beans, then roll up the tortilla along the long edge.
6. You can use other technique. Stack them up then serve with guacamole or avocado, more salsa and black olives.
Freezing tip: The bean and rice mixture can be frozen. Defrost then reheat before rolling the tortillas. The rolled burritos can be frozen but warm up in the microwave each side for a minute, turning once then flipping over once while it’s cooking.
