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Slow-Cooker Black Bean and Pepper Burritos
with guacamole / sour cream / lettuce

Active: 30 min Total: 6 hr 30 min

For these flavorful vegetarian burritos, we start with dried black beans, lots of aromatics and let the slow-cooker do all the work to get them nice and tender. Top the burritos with guacamole, sour cream and crisp lettuce for an easy weeknight dinner the whole family will love.

Tags

Ingredients

Servings:
4
Metric
Slow-Cooker Black Bean and Pepper Burritos:
  • Black beans, dried (enough for 2 nights) - 1 lb
  • Onions, yellow - 1, sliced
  • Bell peppers, any color - 3, sliced
  • Garlic - 3 cloves, chopped
  • Diced tomatoes, fire-roasted (14 oz / 397 g can) - 1 can
  • Chili powder - 1 Tbsp
  • Cumin, ground - 1 tsp
  • Coriander, ground - 1 tsp
  • Salt - 1 tsp
  • Black pepper - 1 tsp
  • Water - 4 cups
  • Lettuce, any crisp variety like Romaine or Boston leaf - 1 head, chopped
  • Tortillas, flour and taco-sized (sub corn) - 8
  • Sour cream (sub plain yogurt) - 1/4 cup
Guacamole:
  • Cilantro, fresh - 2 Tbsp, chopped
  • Shallots - 1/4 bulb, minced
  • Avocados - 2
  • Limes - 1/2, juice of

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Beans - If possible, soak beans in water for a few hours or overnight. This is helpful in softening the beans, but not necessary if you don't have time. (Should be done 1 day ahead)
  2. Onion / Bell peppers - Prep as directed. (Can be done up to 5 days ahead)
  3. Cilantro / Shallots / Garlic - Prep as directed. (Can be done up to 3 days ahead)
  4. Slow-cook beans - This makes enough for two nights. Rinse beans until water runs clean. Combine beans, water, tomatoes (including liquid), onions, peppers, garlic, chili powder, cumin, coriander, salt and black pepper in the bowl of a slow cooker. Beans should be covered by at least 1" (2.5 cm) of liquid, so add additional water if needed. Slow-cook until beans are tender, on low for 6 to 8 hours (or high for 3 to 4 hours). Check beans every 30 minutes in the last couple hours of cooking as cook time will vary depending on how old beans are. (Can be done 1 day ahead)
  5. Chop lettuce.

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Make

  1. Make guacamole by mashing together avocado, cilantro, shallots and lime juice. Season to taste with salt and hot sauce.
  2. Remove lid from slow-cooker and use a slotted spoon to remove beans. Discard any extra liquid that remains in the bowl. Season beans with additional salt and pepper if needed. Reserve half the beans for Thursday.
  3. Warm tortillas according to package instructions.
  4. Serve tortillas topped with black beans, lettuce, guacamole and sour cream. Enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (160)
Gluten-free (10)
Paleo (15)
Vegetarian (12)

68 reviews

this is the recipe used for Jillian graduation party. Served over rice.

By: Nancy
Posted: Aug 15, 2018
Diet: Original
0 Helpful

Pretty good. Came out sort of watery. I imagine there are loads better ways to make fajitas. -R

By: Rachel
Posted: Mar 23, 2017
Diet: Original
0 Helpful

I wanted the chicken to have a bit more spice & flavor.

By: Amy
Posted: Sep 08, 2016
Diet: Original
0 Helpful

Chicken was VERY bland

By: Ryan
Posted: Apr 07, 2016
Diet: Original
0 Helpful

I have to admit I was sceptical about using the crock pot got fajitas, but I was very happy with the results! The chicken was perfect and the veggies were still crisp. I cooked it on high for three hours and took half of the chicken and pepper mix of getting with a slotted spoon as directed. There was not an issue with them being saucy as other people noted. I will definitely be making this recipe again!

By: Jodi
Posted: Feb 02, 2016
Diet: Original
0 Helpful

The chicken was really watery and it needed more flavor.

By: Jacalyn
Posted: Jan 29, 2016
Diet: Original
0 Helpful