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Crock Pot Black Bean Burritos

4.5(9)

This recipe is insanely high in fiber and protein, but very low in fat. It has become a family favorite and we have it almost every week! We love this on warm flour tortillas (high fiber if you can find them), and serve it with fresh avocado, shredded cheddar, sour cream and lime wedges for squeezing. It's also great over brown rice, or with diced chicken breast added. Have fun with it, I do! :) Updated to add: This recipe relies heavily on the salt and pepper. The ingredients all have incredible flavor but it won't pop unless you properly season the dish. PLEASE don't omit the s&p. With proper seasoning you will not possibly find this dish to be bland. :)

by Melissa and her Pan·published 2008-09-03

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Vegetable

Servings

4 serving(s)

Total time

5h 10m

prep 10 min

Calories / serving

263 kcal

Ingredients (11)

serves

1 small onion, choppedonion
1 medium carrot, choppedcarrot
1 bell pepper, choppedbell-pepper
2 garlic cloves, mincedgarlic
1 cup frozen corn kernelscorn
2 (15 1/2 ounce) cans black beans, drainedblack-beans
1 jalapeno chile, minced (remove the seeds and white ribs for a milder "hot", I omit this entirely for the kids)jalapeno
3/4 cup vegetable stock
1 tablespoon tamari or 1 tablespoon other soy saucetamari
2 tablespoons fresh cilantro, choppedcilantro
salt and peppersalt-and-pepper

Instructions (5 steps)

01In a nonstick skillet sprayed with cooking spray over medium heat, saute the onion, bell pepper and carrot about 5 minutes, until softened.
02Transfer the bell pepper, onions and carrot to the cooker, and add the garlic, corn, black beans, and jalapeno.
03

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