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!
Calories: 389kcal
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 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.
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
Nutrition Facts
Slow Cooker Burrito Bowls
Amount Per Serving (1 portion)
Calories 389
Calories from Fat 25
% Daily Value*
Fat 2.8g4%
Saturated Fat 0.5g3%
Cholesterol 0mg0%
Sodium 216mg9%
Potassium 1013mg29%
Carbohydrates 80.5g27%
Fiber 8.7g35%
Sugar 5.6g6%
Protein 12.1g24%
Vitamin A 1600IU32%
Vitamin C 185.6mg225%
Calcium 80mg8%
Iron 3.4mg19%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.
🖨 Recipe printed from www.easycheesyvegetarian.com
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