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Slow Cooker Vegetarian Burritos

Prep Time 10 mins
Total Time 2 hrs 10 mins
Servings 4 servings

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These Slow Cooker Vegetarian Burritos are made with just 6 ingredients and 5 minutes prep! Lots of add in options, or make a burrito bowl!

slow cooker burritos in white crockpot with spoon

Week two of Six Ingredient Suppers and I’m bringing a vegetarian and vegan burrito recipe for my meatless friends!

I know this is an unusual sight around The Recipe Rebel, but this is one recipe I really wanted to try to see if we would miss the meat with everything these burritos have going on.

The answer: we didn’t.

These Slow Cooker Vegetarian Burritos are loaded with rice, black beans, sweet corn, salsa and seasoned with chili powder, for the perfect spicy/sweet/smoky combination.

Surprisingly, we don’t do a ton of “Tex Mex” food here, but we love these Instant Pot Chicken Tacos and this Taco Lasagna! It was time to get a little more adventurous with our taco nights, and these burritos were a hit.

slow cooker vegetarian burrito wrapped with hand holding it

What I love most about these vegan burritos is how easy they are to customize, make ahead, freeze, and just generally do absolutely whatever you want with them.

This recipe is so flexible and I’m giving you tons of ways to make them your own down below!

Variations on these Slow Cooker Vegetarian Burritos:

  • Add in extra protein: add some cooked, shredded chicken or cooked ground beef to the slow cooker at the beginning of the cook time.
  • Add in extra veggies: chopped peppers or onions would be awesome in here and add a ton of flavor!
  • Serve them up burrito bowl style: scoop some burrito filling into a bowl, and load it up with your favorite toppings: cheese, salsa, avocado, lime wedges, more cheese, sour cream… the list goes on.
  • Burrito style: spoon the filling into a flour or corn tortilla and top with your favorite toppings — these are always perfect served cold for lunches!
  • Mix up the seasonings and spices: choosing a different salsa will add a fun punch of flavor, or add a pinch of cayenne or dash of hot sauce for a spicier twist.

How to freeze burritos:

Burritos are perfectly freezer friendly, and honestly, one of my favorite freezer meals because of how easy they are to wrap, thaw and serve individually so you can grab however many you need. These Breakfast Burritos are another one of our favorites to keep stashed in the freezer!

  • Wrap up your burritos with your favorite toppings — leaving out things that don’t fare well in the freezer like avocado or fresh greens. Wrap in a piece of foil or parchment paper and freeze up to 3 months.
  • Thaw overnight in the refrigerator or on half heat or defrost in the microwave. Lightly grease a skillet and fry on each side until golden brown (P.S. I even love doing this with fresh burritos because I love a crispy exterior!)

You can also freeze just the filling in a large freezer bag or in individual servings — this works great if you plan to use them for burrito bowls!

vegetarian burrito bowl with fresh tomatoes, avocado and shredded cheese

More easy slow cooker dinners you’ll love:

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Slow Cooker Vegetarian Burritos

5 from 8 votes
These Slow Cooker Vegetarian Burritos are made with just 6 ingredients and 5 minutes prep! Lots of add in options, or make a burrito bowl!
Prep Time 10 mins
Cook Time 2 hrs
Total Time 2 hrs 10 mins
Cuisine American, Mexican
Course Main Course
Servings 4 servings
Calories 350.98cal

Ingredients

  • 1 cup canned black beans drained and rinsed
  • 1 cup canned sweet corn drained
  • 1 1/2 cups water
  • 3/4 cup long grain converted* white rice rinsed
  • 1 cup jarred tomato salsa mild or spicy depending on your tastes
  • 3/4 teaspoon chili powder or taco seasoning
  • 1/4 teaspoon salt
  • 4 large flour tortillas
  • shredded cheese, additional salsa, sour cream, cilantro for serving as desired

Instructions

  • 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.

Notes

*Converted white rice is the best rice for this recipe as it cooks up more evenly, in individual grains, without becoming mushy. I have tested the recipe with regular long grain white rice and converted rice is definitely preferred. I have not tested with brown rice or converted brown rice.

Nutrition Information

Calories: 350.98cal | Carbohydrates: 69.18g | Protein: 11.21g | Fat: 4.04g | Saturated Fat: 1.21g | Sodium: 1142.1mg | Potassium: 414.16mg | Fiber: 8.56g | Sugar: 5.92g | Vitamin A: 441.64IU | Vitamin C: 3.05mg | Calcium: 126.04mg | Iron: 2.75mg
Keywords vegan burritos, vegetarian burritos

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Comments

  1. Katie says

    I only have a 6 qt slow cooker. Can I use that? And can I double the recipe? How long would I let it cook for? Thanks!

    • Ashley Fehr says

      If you have a 6 quart and double the recipe the cook time should be the same. However, cook time really depends on the exact cooking temperature of your slow cooker which varies by model.

  2. Karen says

    This was delicious! I added some rotisserie chicken breast and didn’t bother to wrap it, just ate it plain. I am trying to lose weight with Weight Watchers and this had almost NO points. It’s healthy, filling, easy to make, and most of all, yummy.

  3. joshua says

    The rice did not cook in two hours or anywhere near 2 hours for a traditional crockpot (today) or in an instant pot (last month – set to slow cooker settings). Two different meals that I even planned for 3 hours to have a buffer failed to cook the rinsed converted rice. 2:45 min and the rice is still not fully cooked and dinner is now going to be late, again. If you choose to try this recipe find an alternative way to cook the rice.

    • Ashley Fehr says

      Hi Joshua! I understand your frustration. However, it is important to consider that every slow cooker cooks differently, as is mentioned in the post. The instant pot slow cooker is widely known not to be worth using at all.

  4. De says

    The rice did not cook in two hours and there is a ton of water… I don’t know if I should turn it to high and leave it ahhh

  5. Megan says

    The rice did not cook in 2 hours on low. I’m now trying an additional hour on high but there was so much liquid and the rice was still hard – my hopes are not high.

    • Ashley Fehr says

      Did you use converted rice? Every slow cooker cooks at a slightly different temperature so some flexibility is needed. If the rice is hard and there is still liquid, it just needs more time

  6. Katie says

    I’m making this tonight! I only have frozen corn. Should I microwave it first (it’s a steamable bag) or just put it in the crock pot frozen with the rest of the ingredients? Thanks!

  7. Cheri says

    My family loves this recipe! It’s become a weekly staple in our house. I double the rice & water, add a 24 oz jar of medium salsa, 2 cans each of black beans & corn, extra chili powder and a couple of teaspoons of adobo sauce (from chipotle chili can). We skip the tortillas and have bowls instead with fresh lime, avocado, sliced tomato, sour cream & queso fresco with lime tortilla chips on the side. The leftovers never go to waste! Bonus – crockpot cooking doesn’t heat up the kitchen!

  8. Jen says

    I’ve been trying to add in more meatless meals into our dinner rotation and this looks perfect! So filling and delicious.

  9. Betsy says

    Quite delicious. I love the great mix of flavors and how easy it is. We don’t eat a lot of black beans in our house. Do you think pinto beans or great northern beans would be ok in here?

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