Slow Cooker Black Bean And Lentil Super Burritos Recipe
🔪Prep Time: 15 minutes
👩🍳Cook Time: 8 hours
2 15-ounce cans diced tomatoes
¼ cup salsa
2 15-ounce cans black beans, drained and rinsed
1 cup brown rice
½ cup corn, fresh, frozen, or canned
2 tablespoons taco seasoning
1 teaspoon ground cumin
1 teaspoon salt
2 chipotle peppers in adobo sauce, finely chopped
2½ cups vegetable broth
½ cup lentils
12 whole wheat tortillas
Additional toppings, such as more salsa, avocado or guacamole, and black olives
1Add the tomatoes, salsa, beans, rice, corn, taco seasoning, cumin, salt, chipotles, and broth to a slow cooker. Stir and cover. Cook on low for 6 to 8 hours or on high for 3 to 4 hours.
2Add the lentils for the last 40 minutes of cooking. Continue cooking until the lentils are tender. The rice will be tender and most of the liquid will be absorbed. This is the filling.
3Lay out the tortillas and place about ⅓ to ½ cup (for a very large burrito) of the filling on each tortilla. Spread the filling down through the center of the tortilla. Fold each end about 1½ inches over the point edge of the beans. Then roll up the tortilla along the long edge. If you have a certain technique that you want to use on these, go right ahead.
4Stack up and serve with more salsa, avocado or guacamole, and black olives.
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.