Slow Cooker Black Bean Burritos

By Mary Jane

Ingredients

• 2 cans (14.5 oz. each) of Diced Tomatoes or about 5 fresh tomatoes to measure about 28 ounces
• 1/4 cup of your Favorite Salsa
• 2 Tablespoons Taco Seasoning
• 2 cans (14.5 to 15 ounces each) Black Beans, drained and rinsed
• 1 cup uncooked Brown Rice
• 1/2 cup canned whole kernel corn (drained and rinsed, or 1 ear of fresh corn or frozen corn
• 2 cups vegetable broth
• 10 whole wheat tortillas

Details

Adapted from veganinthefreezer.com

Preparation

Step 1

In your slow cooker add the tomatoes, salsa, beans, rice, corn, taco seasoning 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 ⅓ to ½ (very large burrito) cup on each tortilla.
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.
Stack up and serve with more salsa, avocado or guacamole and black olives.
NOTES
IF FREEZING:
You can freeze the bean and rice mixture and roll the tortillas after it is defosted and heated. You can also freeze the rolled burritos. They would be best warmed up in the microwave - turning once and flipping over once while cooking. About 2 minutes total.
Package the mixture in rigid sided containers as defined in my article Food Preparation for the Freezer. You can also pack the finished rolled burritos in freezer bags.