crockpot black bean burritos.

crockpot black bean burritos

So how about that snow last week? I saved myself all kinds of time cleaning up the garden before winter by…not cleaning up the garden before winter. I’m sure all that organic matter will break down under the snow and fertilize the soil for next year, right?

Only a few days before the snow hit, the boys and I were swimming after finishing up our schoolwork for the day. {Homeschooling rocks!}

Swimming

They tried to go out again in the snowstorm, but I was not crazy brave enough to join them. They only lasted about 30 minutes. Too.cold.to.swim. And apparently too dark for an amateur to get good pictures.

Too Cold to Swim

Of course there was a lot of snow to shovel, sleds to ride, and forts to build. So we needed some good, hot, easy food cooking while we were playing. This recipe for Crockpot Black Bean Burritos is one of our favorites. It is seriously one of the easiest recipes ever – and it is sooo good. Because the rice cooks all day, it breaks apart, lending a sort of creamy-ooey-gooey-ness to the filling. I spread guacamole and lettuce on tortillas before topping with the bean mixture and wrapping it all up.

crockpot black bean burritosRecipe inspiration was from Ginny at Vegan in the Freezer.

crockpot black bean burritos.
 
Prep time
Cook time
Total time
 
Author:
Ingredients
  • 4 tomatoes, chopped
  • 1 cup dry black beans, rinsed (& soaked if possible)
  • 1 cup uncooked brown rice
  • ½ cup frozen corn
  • 3 tsp cumin
  • 1 tsp coriander
  • 1 tsp oregano
  • 1 tsp chili powder
  • 6 cups water
  • ½-1 cup salsa
  • 1 tsp sea salt
Instructions
  1. Combine all but the salsa and salt in the crockpot and cook on high for about 6 hours.
  2. When beans are soft, add salsa and salt and allow to continue cooking on low until flavors are combined.
  3. Spread guacamole, chopped lettuce, and/or more salsa on a tortilla or large lettuce leaf.
  4. Top with filling from crockpot, wrap, and serve!

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