Slow Cooker Black Bean Burrito Bowls
The slow cooker turns canned black beans, salsa and spices into a smoky, saucy filling that tastes like it simmered all day, because it did. Spoon it over rice and let everyone build their own bowl with corn, tomatoes, guacamole and crunchy tortilla chips.
Updated
- Prep Time
- 15 mins
- Cook Time
- 6 hrs
- Total Time
- 6 hrs 15 mins
- Servings
- 6 servings
Slow Cooker Black Bean Burrito Bowls at a glance
Add 3 cans of drained black beans, onion, red pepper, garlic, salsa, cumin, chili powder, smoked paprika and broth to a slow cooker. Cook on LOW for 6 hours or HIGH for 3 hours, then mash a few beans and stir in lime juice. Serve over rice with corn, tomatoes, guacamole, greens and tortilla chips.
- Total time
- 6 hrs 15 mins
- Calories
- 450 per serving
- Protein
- 17 g
- Yield
- 6 servings
- Difficulty
- Easy
- Method
- Slow cooking
Ingredients
Slow cooker beans
Bowls
Equipment
Slow cooker (4-6 litre) · Potato masher or fork
Quick Directions
- 1
Load the slow cooker
Add the black beans, onion, red pepper, garlic, salsa, broth, cumin, chili powder, smoked paprika, oregano and salt to the slow cooker and stir well.
- 2
Slow cook
Cover and cook on LOW for 6 hours or on HIGH for 3 hours, until the onion and pepper are very soft.
- 3
Mash and season
Lightly mash about a quarter of the beans against the side of the pot to thicken the sauce.
- 4
Build the bowls
Divide the rice between bowls.
Step-by-Step Instructions
Follow these detailed steps to make the perfect slow cooker black bean burrito bowls.
- 1
Load the slow cooker
Add the black beans, onion, red pepper, garlic, salsa, broth, cumin, chili powder, smoked paprika, oregano and salt to the slow cooker and stir well.
- 2
Slow cook
Cover and cook on LOW for 6 hours or on HIGH for 3 hours, until the onion and pepper are very soft.
- 3
Mash and season
Lightly mash about a quarter of the beans against the side of the pot to thicken the sauce. Stir in the lime juice, then taste and add more salt if needed.
- 4
Build the bowls
Divide the rice between bowls. Top with a generous scoop of beans, then the corn, tomatoes, greens and guacamole. Add tortilla chips, zucchini and sour cream if you like.
Recipe Tips
- Rinse canned beans well to remove excess sodium and the starchy canning liquid.
- If the beans look too saucy at the end, cook uncovered on HIGH for 20-30 minutes.
- Check that your salsa, broth and tortilla chips are labelled gluten-free if needed.
Variations
- Add 1 diced sweet potato with the beans for a heartier filling.
- Swap one can of black beans for pinto beans.
- Spoon the beans into warm tortillas with cheese for burritos or quesadillas.
Nutrition (per serving)
| Calories | 450 |
|---|---|
| Protein | 17 g |
| Carbs | 82 g |
| Fat | 7 g |
| Saturated fat | 1 g |
| Fibre | 18 g |
| Sugar | 7 g |
| Sodium | 690 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Store the beans and toppings separately in airtight containers for up to 5 days. Add guacamole just before serving.
- Freezer
- Freeze the cooked beans for up to 3 months.
- Reheat
- Reheat the beans in a pan over medium heat or in the microwave until steaming hot, adding a splash of water if they have thickened.
Slow Cooker Black Bean Burrito Bowls FAQs
Can I use dried black beans in the slow cooker?
You can, but this recipe is written for canned beans. For dried, soak 450 g overnight, drain, add 1.25 litres of fresh water with the other ingredients and cook on LOW for 8-9 hours until tender, then season.
Are burrito bowls healthy?
These bowls are high in fibre and plant protein and low in saturated fat. Each serving has about 450 calories and 18 g of fibre, with rice and toppings included.
How long do black beans take in the slow cooker?
Canned black beans need 6 hours on LOW or 3 hours on HIGH. That is enough time for the onion and peppers to soften and the spices to flavour the beans.
Can I meal prep burrito bowls?
Yes. Pack the rice and beans together and keep fresh toppings like tomatoes, greens and guacamole separate. They keep for up to 5 days in the fridge.
