SLOW COOKER BLACK BEAN BURRITOS
Slow Cooker Black Bean Burritos are easy and spicy with lots of texture.
Provided by Ginny McMeans
Categories Main Course
Time 8h15m
Number Of Ingredients 11
Steps:
- In your slow cooker add the tomatoes, salsa, beans, rice, corn, seasonings, chipotle in adobo sauce and broth. Stir and cover.
- Cook on low 6-8 hours or on high 3-4 hours. The rice will be tender and most of the liquid will be absorbed.
- Lay out your tortillas and place about 1/3 to 1/2 cup on each tortilla. 1/2 Cup is for a very large burrito.
- Spread down through the center.
- On these burritos, I folded each end just about 1 1/2" over the point edge of the beans. Then I rolled up the tortilla along the long edge. If you have a certain technique that you want to use on these - go right ahead.
Nutrition Facts : ServingSize 1 burritos, Calories 333 kcal, Carbohydrate 61 g, Protein 13 g, Fat 4 g, SaturatedFat 1 g, Sodium 813 mg, Fiber 11 g, Sugar 5 g
CROCKPOT LAYERED BEAN BURRITOS
Slow cooker layered bean burritos are a delicious and hearty meal that's easy to put together and even easier to cook because the Crockpot does the work!
Provided by Chrysa Duran
Time 3h45m
Number Of Ingredients 9
Steps:
- Spray sides of Crockpot with cooking spray or use a Crockpot liner.
- Mix together chili powder, garlic powder, onion, pinto beans, tomato sauce and diced tomatoes in a medium sized bowl.
- Place 3/4 cup tomato mixture in bottom of Crockpot. Spread refried beans onto a tortilla.
- Place tortilla in Crockpot. Sprinkle with 1/3 cup shredded cheese. Spread 3/4 cup tomato mixture on top. Continue the process, alternating tortillas, cheese and tomato mixture until you end with cheese on the top.
- Cook on low for 3 1/2 hours.
Nutrition Facts : Calories 583 calories, Carbohydrate 72 grams carbohydrates, Cholesterol 45 milligrams cholesterol, Fat 21 grams fat, Fiber 14 grams fiber, Protein 29 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 1651 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
CROCK POT CHICKEN & BEAN BURRITOS
My kids loved tacos and chili, so I thought, "Why not burritos?" I started dumping things in the crock pot and my "famous" recipe was born.
Provided by hhorn
Categories Chicken Breast
Time 6h15m
Yield 10 burritos, 10 serving(s)
Number Of Ingredients 14
Steps:
- In a crock pot add all ingredients EXCEPT vinegar, refried beans, tortillas, taco sauce, and cheddar.
- Cook on low 6-8 hours.
- Add vinegar and shred chicken with forks (I find a potato masher works well too).
- In two 9x13 baking dishes spread half of the taco sauce and spread evenly.
- Assemble burritos by smearing a tortilla down the middle with refried beans. Add approximately 1/2 cup of the chicken mixture, roll up and place seam-down in baking dish. Repeat until baking dish is full (usually 5 burritos in each dish for me).
- Pour remaining taco sauce over burritos, sprinkle with cheddar cheese.
- Bake at 350 for 10 minutes, or until cheese melts.
- I love making a double batch of this and save the "guts" in a ziploc in the freezer for another day.
Nutrition Facts : Calories 362.9, Fat 15.5, SaturatedFat 5.7, Cholesterol 72.6, Sodium 793.5, Carbohydrate 32.7, Fiber 9.4, Sugar 2.9, Protein 24.6
CROCK POT BEAN BURRITOS
Make and share this Crock Pot Bean Burritos recipe from Food.com.
Provided by HannahGoose
Categories Mexican
Time 3h45m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Spray sides of Crockpot with cooking spray or use a Crockpot liner.
- Mix together chili powder, garlic powser, onion, pinto beans, tomoato sauce and diced tomatoes in a medium sized bowl.
- Place 3/4 cup tomato mixture in bottom of Crockpot. Spread refried beans onto a tortilla.
- Place tortilla in Crockpot. Sprinkle with 1/3 cup shredded cheese. Spread 3/4 cup tomato mixture on top. Continue the process, alternating tortillas, cheese and tomato mixture until you end with cheese on the top.
- Cook on low for 3 1/2 hours.
Nutrition Facts : Calories 483.8, Fat 16.1, SaturatedFat 7.6, Cholesterol 29.8, Sodium 1368.4, Carbohydrate 64.2, Fiber 10.6, Sugar 4.3, Protein 21.8
CHICKEN-BEAN BURRITOS (CROCK POT)
Make and share this Chicken-Bean Burritos (Crock Pot) recipe from Food.com.
Provided by TheFarlands
Categories One Dish Meal
Time 25m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Place chicken and beans in crock pot. Pour salsa over chicken and beans.
- Cover and cook on low-heat for 5 to 6 hours or on high for 2 to 3 hours.
- Transfer chicken to cutting board. Using two forks, shred the chicken. Use a potato masher to mash beans in crock pot. Return chicken to cooker, stir in cheese to combine.
- Divide chicken among tortillas, top with lettuce, tomato, sour cream, etc.
OAMC CROCK POT CHICKEN, BEAN & CHEESE BURRITOS
These burritos can be made in the crock pot or on the stove. I make up a large batch and freeze for either lunch, dinner or a quick snack.
Provided by MonkeyDeb
Categories Lunch/Snacks
Time 6h15m
Yield 20-50 20 burrito size or 50 taco size tortillas, 20-50 serving(s)
Number Of Ingredients 9
Steps:
- Crockpot Directions.
- Place all ingredients except tortillas and cheese in the crock pot and cook on low 6-8 hours. Take chicken out and shred or chop finely. Return the chicken to the crock pot and mix thoroughly.
- Stove Top Directions.
- Cook chicken, shred or chop finely. Add remaining ingredients except tortillas and cheese. Bring to a boil and simmer for 25-30 minutes.
- To Prepare Burritos.
- Warm tortillas in microwave to make them easier to roll. Place cheese on tortilla, add chicken mixture. Roll folding the ends in and place seam side down in a baking dish that has been sprayed with non-stick spray. Bake at 350 degrees for 15 minutes. If you like a crispier burrito, bake 5 more minutes.
- NOTE: I was able to get 50 burritos using the taco size tortillas. I prefer using the taco size because these are a great "grab" snack for my family.
- Freezer Directions.
- After the burritos have completely cooled, I placed them in freezer bags, removed the air and sealed. I can fit 4 burritos in a quart size bag and 8 in a gallon size. Bake for 20-30 minutes in toaster oven at 350 degrees.
- If you don't wish to roll your burritos before freezing, place the chicken mixture in either quart or gallon size freezer bags, remove air and freeze. Attach a quart size bag with desired amount of cheese and freeze.
Nutrition Facts : Calories 318.3, Fat 8.6, SaturatedFat 3.2, Cholesterol 25.8, Sodium 870.2, Carbohydrate 44, Fiber 8.2, Sugar 3.5, Protein 18.6
BURRITOS FOR THE CROCK POT
Make and share this Burritos for the Crock Pot recipe from Food.com.
Provided by Lisa Young
Categories Meat
Time 8h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Place first 6 ingredients in the crock pot.
- Cook on low for about 8 hours.
- Remove the roast from the crock pot & shred using 2 forks.
- Put the shredded roast in a serving bowl and add enough of the remaining crock pot sauce to moisten.
- Serve burrito-style with flour tortillas, guacamole, cheese, sour cream, and salsa.
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