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    Home » Recipes » Vegetarian Dinner Recipes

    Mar 17, 2016 · Modified: Apr 22, 2020 by Becca Heyes · This post may contain affiliate links · 115 Comments

    Slow Cooker Burrito Bowls

    7.5K shares
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    Total time: 3 hours 10 minutes
    Servings: 4
    4.62 from 26 votes
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    These vegetarian slow cooker burrito bowls are SO easy to make, no pre-cooking required! Serve hot with your choice of toppings - I like cheese and avocado!

    Slow cooker burrito bowls - SO easy! No pre-cooking required, just throw everything in and you've got a crazy delicious Mexican dinner! Vegetarian, vegan AND gluten-free!

    My veggie burrito bowls are still one of the most popular recipes on this blog, even now, 3 years later. Not to blow my own trumpet or anything (except that I totally am), but I still get pretty regular comments about how much people enjoy the recipe. That's how I know you guys are my soul mates - anything with spicy black beans, covered in melted cheese, you love about as much as I do.

    I'm hoping that you're also as lazy as I am (read: pretty damn lazy), because I thought it was time to revamp my old burrito bowl recipe into a version that's even easier, even quicker to prepare, and just as delicious (the italics make it extra true). That's right, I bring you slow cooker burrito bowls! Huzzah!

    Slow cooker burrito bowls - SO easy! No pre-cooking required, just throw everything in and you've got a crazy delicious Mexican dinner! Vegetarian, vegan AND gluten-free!

    The basic process is this:

    1. Put some ingredients in the slow cooker. You don't need to pre-cook anything, because that would be rubbish. Mix it around a bit.
    2. Turn it on (this really does need to be a step all on its own, otherwise this list of processes would just be far too short).
    3. Wait for three hours. Take a bath or drink a bottle of wine or something.
    4. Top the burrito bowls with grated cheese, avocado, sour cream, or whatever else tickles your fancy (this is the fun bit).
    5. Eat (...okay, maybe this is the fun bit).

    See? Really couldn't be any easier. You've got your beans, your veggies, your rice - all cooked together in one big yummy mix. Feel free to swap around the veggies depending on what you have in the fridge, add a bit more hot sauce if you like things spicy, use different spices to put your own spin on it. The slow cooker burrito bowl is your oyster.

    Slow cooker burrito bowls - SO easy! No pre-cooking required, just throw everything in and you've got a crazy delicious Mexican dinner! Vegetarian, vegan AND gluten-free!

    I kept my toppings pretty simple - some grated cheddar, fresh coriander (that's cilantro, and it's a must in my book), a dollop of sour cream, and some sliced avocado. You can add whatever toppings you fancy though, of course. Mexican food (even knock-off, untraditional Mexican food like this) has so many options when it comes to toppings, so go crazy. Salsa, guacamole, jalapeños, spring onions, a squeeze of lime... toppings for daaaays.

    What would you pile up on top of your slow cooker burrito bowl?

    Slow cooker burrito bowls - SO easy! No pre-cooking required, just throw everything in and you've got a crazy delicious Mexican dinner! Vegetarian, vegan AND gluten-free!

    Slow cooker burrito bowls

    These vegetarian slow cooker burrito bowls are SO easy to make, no pre-cooking required! Serve hot with your choice of toppings - I like cheese and avocado!

    If you've cooked this recipe, don't forget to leave a star rating!

    4.62 from 26 votes
    Print Pin Comment
    Prep Time: 10 minutes
    Cook Time: 3 hours
    Total Time: 3 hours 10 minutes
    Servings: 4
    Calories: 389kcal
    Author: Becca Heyes
    (prevents your screen from going dark)

    Ingredients

    • 1 onion, diced or thinly sliced
    • 1 bell pepper (I used yellow), diced
    • 1 mild red chilli, finely chopped
    • 400 g tin black beans, drained (240g, or ~ 1 ¼ cups, when drained)
    • 215 g uncooked brown rice (~ 1 cup)
    • 400 g tin chopped tomatoes (~ 1 ½ cups)
    • 150 ml water (~ ½ cup)
    • 1 tablespoon chipotle hot sauce (or other favourite hot sauce)
    • 1 teaspoon smoked paprika
    • ½ teaspoon ground cumin
    • Salt
    • Black pepper
    • To serve, your choice of: grated cheese, fresh coriander (cilantro), chopped spring onions, sliced avocado, sour cream, guacamole, etc.

    Instructions

    • Add all the burrito bowl ingredients (not toppings) to a slow cooker - mine is 4.7 litres / 4 quarts. Mix well.
    • Cook on low for around 3 hours, or until the rice is cooked *see note below*.
    • Serve hot with your choice of toppings.

    Notes

    Some people in the comments have found that their rice doesn't cook properly on the Low setting. If you're concerned about this or you're having trouble getting the rice to cook, try cooking on High instead.

    Nutrition

    Serving: 1 portion - Calories: 389 kcal - Carbohydrates: 80.5 g - Protein: 12.1 g - Fat: 2.8 g - Saturated Fat: 0.5 g - Cholesterol: 0 mg - Sodium: 216 mg - Potassium: 1013 mg - Fiber: 8.7 g - Sugar: 5.6 g - Vitamin A: 1600 IU - Vitamin C: 185.6 mg - Calcium: 80 mg - Iron: 3.4 mg

    Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.

    Tried this Recipe? Pin it for Later!Mention @EasyCheesyVeg or tag #EasyCheesyVegetarian!

    Love a Mexican-style dinner made in the slow cooker? You'll love my slow cooker enchilada chilli:

    Three bean enchilada chilli

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    Comments

    1. Ruby says

      April 11, 2021 at 3:18 am

      My first journey into slow cooker meals. This is so delicious, took longer to cook and needed extra water but tastes sooooo good. Highly recommend this.5 stars

      Reply
      • Becca @ Easy Cheesy Vegetarian says

        April 13, 2021 at 9:31 am

        Thanks Ruby! I have more slow cooker recipes here :) https://www.easycheesyvegetarian.com/tag/slow-cooker/

        Reply
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    Hi, I'm Becca! I've been a vegetarian for 20+ years, and unlike most of my other childhood pursuits, I actually stuck with it! I love cooking vegetarian food that's full of flavour, but doesn't take a lot of effort to make.

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    Hi, I'm Becca! I've been a vegetarian for 20+ years, and unlike most of my other childhood pursuits, I actually stuck with it! I love cooking vegetarian food that's full of flavour, but doesn't take a lot of effort to make.

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