slow cooker vegetarian burrito wrapped

Slow Cooker Vegetarian Burritos

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!
Course Main Course
Cuisine American, Mexican
Keyword vegan burritos, vegetarian burritos
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 4 servings
Calories 350.98kcal
Author Ashley Fehr


  • 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


  • 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.
  • Serve in flour tortillas with additional toppings as desired.



*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.


Calories: 350.98kcal | 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