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3.75 from 8 votes

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!
Prep Time10 mins
Cook Time3 hrs
Total Time3 hrs 10 mins
Course: Main meal
Servings: 4
Calories: 389kcal
Author: Becca Heyes


  • 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 1/4 cups, when drained)
  • 215 g uncooked brown rice (~ 1 cup)
  • 400 g tin chopped tomatoes (~ 1 1/2 cups)
  • 150 ml water (~ 1/2 cup)
  • 1 tbsp chipotle hot sauce (or other favourite hot sauce)
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • Salt
  • Black pepper
  • To serve, your choice of: grated cheese, fresh coriander (cilantro), chopped spring onions, sliced avocado, sour cream, guacamole, etc.


  • 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.


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.


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