Slow Cooker Vegetarian Burritos Recipes

SLOW COOKER VEGETARIAN BURRITOS

Steps:

• In a 2.5-4 quart slow cooker, add beans, corn, water, rice (rinse well first!), salsa, chili powder and salt. Stir to combine.
• Cook on low for 2 hours or just until rice is tender (this may take longer depending on how hot your slow cooker cooks).
• Serve in flour tortillas with additional toppings as desired.

APPETIZING VEGETARIAN BURRITOS

Steps:

• Heat oil in a large skillet over medium-high heat. Saute celery and onion in hot oil until onion starts to turn translucent, 5 to 7 minutes. Add chili powder and cumin; saute until onion is soft, about 5 minutes more. Stir garlic into onion mixture and saute until fragrant, about 30 seconds.
• Stir tomatoes into onion mixture; bring to a simmer, reduce heat to medium, and cook and stir until liquid is mostly evaporated and mixture is thick, 5 to 10 minutes.
• Mix cannellini beans and red kidney beans into tomato mixture; cook until bean filling is heated through, 5 to 10 minutes. Season filling with lime juice, hot sauce, salt, and black pepper.
• Spoon filling in a line across the middle of a tortilla. Fold opposing edges of the tortilla to overlap the filling. Roll 1 of the opposing edges around the filling into a burrito. Repeat with remaining filling and tortillas.