Crock Pot Bean Burritos Recipes

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CROCKPOT LAYERED BEAN BURRITOS



Crockpot Layered Bean Burritos image

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

1 tsp Clover Valley Chili Powder
1 tsp Clover Valley Garlic Powder
2 tsp Clover Valley Minced Onion
1 15 oz. can Clover Valley Pinto Beans
1 15 oz. can Clover Valley Tomato Sauce
1 15 oz. can Clover Valley Diced Tomatoes with Green Chilies
1 can Clover Valley Refried Beans
8 oz. Clover Valley Shredded Mild Cheddar Cheese
5 large flour tortillas

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

SLOW COOKER BLACK BEAN BURRITOS



Slow Cooker Black Bean Burritos image

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

28 ounces tomatoes ( - or 2 cans diced tomatoes, 14 1.2 ounces each)
1/4 cup salsa ( - your favorite)
2 tablespoons Taco Seasoning ( - you can use my homemade version, link in the post)
1 teaspoon cumin
1 teaspoon sea salt
28 ounces canned black beans ( - 2 cans black beans, 14-15 ounces each, drained and rinsed)
2 chipotle peppers in adobo sauce, finely chopped
1 cup brown rice ( - uncooked)
1/2 cup whole kernel corn ( - canned, drained and rinsed, or i ear fresh ear or frozen)
2 cups vegetable broth
10 whole wheat tortillas

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

CROCK POT BEAN BURRITOS



Crock Pot Bean Burritos image

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

1 teaspoon chili powder
1 teaspoon garlic powder
2 teaspoons minced onions
1 (15 ounce) can pinto beans
1 (15 ounce) can tomato sauce
1 (15 ounce) can diced tomatoes with green chilies
1 (15 ounce) can refried beans
8 ounces shredded mild cheddar cheese
5 large flour tortillas

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

SLOW COOKER PINTO BEANS



Slow Cooker Pinto Beans image

These beans turn out fabulous in the slow cooker! I developed this recipe after finding too many hard beans after cooking with a pot on the stove.

Provided by Corena

Categories     Main Dish Recipes     Pork     Ham

Time 13h20m

Yield 8

Number Of Ingredients 11

1 pound dried pinto beans
1 onion, chopped
¾ green bell pepper, diced
2 celery ribs, chopped
3 cloves garlic, chopped
1 pound Black Forest ham, cubed
1 teaspoon ground cumin, or to taste
1 tablespoon dried oregano, or to taste
2 bay leaves
1 tablespoon lard
5 cups chicken broth, or as needed to cover

Steps:

  • Cover pinto beans with water in a large bowl; allow beans to soak overnight.
  • Place onion, green bell pepper, celery, garlic, Black Forest ham, soaked pinto beans, cumin, oregano, bay leaves, and lard in a slow cooker.
  • Pour enough chicken broth into the slow cooker to cover the other ingredients.
  • Cook on High until beans are very tender, 5 to 6 hours.

Nutrition Facts : Calories 365.6 calories, Carbohydrate 38.2 g, Cholesterol 36.4 mg, Fat 13.5 g, Fiber 12.8 g, Protein 23.5 g, SaturatedFat 4.6 g, Sodium 1348.4 mg, Sugar 2.3 g

CROCK POT CHICKEN & BEAN BURRITOS



Crock Pot Chicken & Bean Burritos image

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

1 1/2 lbs boneless chicken thighs (may use breasts)
2 (15 1/2 ounce) cans black beans, drained
1 (16 ounce) jar salsa
1 tablespoon cumin
1 (10 ounce) can diced tomatoes with green chilies
1/4 cup tequila or 1/4 cup beer
0.5 (16 ounce) package frozen corn
2 tablespoons vinegar
1 (15 1/2 ounce) can refried beans
10 burrito-size whole wheat tortillas
3/4 cup taco sauce
1 cup cheddar cheese, shredded
sour cream (to garnish)
sliced scallion (to garnish)

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

SLOW-COOKER BREAKFAST BURRITOS



Slow-Cooker Breakfast Burritos image

Prep these tasty, hearty burritos the night before for a quick breakfast in the morning or let them cook while you are away on a weekend afternoon for an easy supper. -Anna Miller, Churdan, Iowa

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 4h10m

Yield 12 servings.

Number Of Ingredients 9

1 pound bulk pork sausage
1 package (28 ounces) frozen O'Brien potatoes, thawed
2 cups shredded sharp cheddar cheese
12 large eggs
1/2 cup 2% milk
1/4 teaspoon seasoned salt
1/8 teaspoon pepper
12 flour tortillas (8 inches)
Optional toppings: Salsa, sliced jalapenos, chopped tomatoes, sliced green onions and cubed avocado

Steps:

  • In a large skillet, cook sausage over medium heat until no longer pink, 8-10 minutes, breaking into crumbles; drain., In a greased 4- or 5-qt. slow cooker, layer potatoes, sausage and cheese. In a large bowl, whisk eggs, milk, seasoned salt and pepper until blended; pour over top., Cook, covered, on low 3-3/4 to 4-1/4 hours or until eggs are set and a thermometer reads 160°. Uncover and let stand 10 minutes. Serve in tortillas with toppings of your choice.

Nutrition Facts : Calories 359 calories, Fat 15g fat (6g saturated fat), Cholesterol 205mg cholesterol, Sodium 480mg sodium, Carbohydrate 39g carbohydrate (2g sugars, Fiber 3g fiber), Protein 16g protein.

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