Best Crock Pot Black Bean Burritos Recipes

CROCKPOT MEXICAN BLACK BEANS

Crockpot Mexican Black Beans image

Skip buying canned beans and make these easy Crockpot Mexican Black Beans instead! They freeze well and directions for freezing is also included!

Provided by Down Redbud Drive

Time 10h10m

Number Of Ingredients 9

Ingredients

2 lbs dry black beans
2 packets of taco seasoning
1 large yellow onion, diced
1 teaspoon cayenne pepper
1 teaspoon salt
1 tablespoon garlic powder
2 tablespoons of cumin
1 15 oz can green enchilada sauce
Water as needed

Steps:

Turn your crockpot on high and dump the dry black beans in.
Fill the crockpot with just enough water to cover the beans by an inch.
Add the rest of the ingredients in and stir to mix.
Let them cook on high for 30 minutes.
Add 2 more cups of water and stir again.
Let the beans continue to cook on high for 3.5 more hours.
Add one more cup of water and stir.
Switch your crockpot to low and let it cook for 6-8 hours, or overnight. I cooked mine overnight and woke up to the beautiful aroma of Mexican filling the house!
Turn the crockpot off and let the beans cool down.
Once they reach a temperature where they can be handled, scoop two cups of beans into a quart size freezer bag for easy storage. Continue until all the beans are gone from the crockpot.

Nutrition Facts : Calories 128 calories, Carbohydrate 23 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 1 grams fat, Fiber 6 grams fiber, Protein 7 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 314 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat

CROCK POT BEAN BURRITOS

Crock Pot Bean Burritos image

Make and share this Crock Pot Bean Burritos recipe from Food.com.

Provided by HannahGoose

Categories Mexican

Time 3h45m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

1 teaspoon chili powder
1 teaspoon garlic powder
2 teaspoons minced onions
1 (15 ounce) can pinto beans
1 (15 ounce) can tomato sauce
1 (15 ounce) can diced tomatoes with green chilies
1 (15 ounce) can refried beans
8 ounces shredded mild cheddar cheese
5 large flour tortillas

Steps:

Spray sides of Crockpot with cooking spray or use a Crockpot liner.
Mix together chili powder, garlic powser, onion, pinto beans, tomoato sauce and diced tomatoes in a medium sized bowl.
Place 3/4 cup tomato mixture in bottom of Crockpot. Spread refried beans onto a tortilla.
Place tortilla in Crockpot. Sprinkle with 1/3 cup shredded cheese. Spread 3/4 cup tomato mixture on top. Continue the process, alternating tortillas, cheese and tomato mixture until you end with cheese on the top.
Cook on low for 3 1/2 hours.

Nutrition Facts : Calories 483.8, Fat 16.1, SaturatedFat 7.6, Cholesterol 29.8, Sodium 1368.4, Carbohydrate 64.2, Fiber 10.6, Sugar 4.3, Protein 21.8

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