Crock Pot Week - Vegetarian Burritos

This is one of our favorite recipes as it requires just a little prep around lunch time, and then by the time dinner rolls around, your crock pot vegetarian burritos are ready!

Prep Time: 5 minutes; Cook Time: 4 hours

1 cup rice
2 cup vegetable broth
1 15 oz. can black beans
1 15 oz. can mexican-style stewed tomatoes
1/2 cup frozen corn
2 tsp ground chili powder
1 tsp ground cumin
6 8-inch flour tortillas
1/4 cup plus 2 Tbsp fat-free sour cream
1/2 cup salsa
1 oz. shredded cheddar cheese
1/4 cup sliced green onions

1. Place the first seven ingredients in a 4-quart slow cooker. Cook on low for 4-5 hours, until liquid is absorbed.

2. Place about 1/2 cup of the bean mixture in each tortilla, then wrap the tortilla around the bean mixture.

3. Top each burrito evenly with the sour cream, salsa, cheese, and green onion.

Serves 6; Per Serving Calories 307


  1. I am loving crock pot week! These sound delish and I am stashing this recipe to try and make sometime soon!! Thanks!

  2. Dear Sandbox Gems:

    I'm so glad that you are enjoying the recipes - I'm all about easy & inexpensive recipes.

    Enjoy the rest of your week & thanks for stopping by ;o)


  3. Thanks for the idea! Here's a tip -- use a can of tomatoes with jalapenos added -- rather than just the Mexican style -- to get a bigger bite with each bite.

  4. I 100 percent love this! The link was on the bottom of your last post, and this sounds delish. Can't wait to try it! Thanks for stopping by The Adirondack Chick!