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

Name: Slow-Cooker Black Bean and Pepper Burritos
Cook time: 390 min
Total time: 390 min
Yield: 4
Ingredients: 1 lb Black beans, dried (enough for 2 nights); 1 Onions, medium, sliced; 3 Bell peppers, any color, sliced; 3 cloves Garlic, chopped; 1 can Tomatoes, diced and fire-roasted (14 oz / 397 g); 1 Tbsp Chili powder; 1 tsp Cumin, ground; 1 tsp Coriander, ground; 1 tsp Salt; 1 tsp Black pepper; 4 cups Water; 1 head Lettuce, any crisp variety like Romaine or Boston leaf, chopped; 8 Tortillas, flour and taco-sized (sub corn); 1/4 cup Sour cream (sub plain yogurt); 2 Tbsp Cilantro leaves, chopped; 1/4 bulb Shallots, minced; 2 Avocados; 1/2 Limes, juice of

Active: 30 min Total: 6 hr 30 min

Original GF Paleo Vegetarian

Slow-Cooker Black Bean and Pepper Burritos

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.

Dependency

Southwestern Black Bean Soup

Ingredients

Metric

Servings:

Slow-Cooker Black Bean and Pepper Burritos:

Black beans, dried (enough for 2 nights) - 1 lb
Onions, medium - 1 , sliced
Bell peppers, any color - 3 , sliced
Garlic - 3 cloves , chopped
Tomatoes, diced and fire-roasted (14 oz / 397 g) - 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 leaves - 2 Tbsp , chopped
Shallots - 1/4 bulb , minced
Avocados - 2
Limes - 1/2 , juice of

Prep

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)
Onion / Bell peppers - Prep as directed. (Can be done up to 5 days ahead)
Cilantro / Shallots / Garlic - Prep as directed. (Can be done up to 3 days ahead)
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)
Chop lettuce.

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Make

Make guacamole by mashing together avocado, cilantro, shallots and lime juice. Season to taste with salt and hot sauce.
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.
Warm tortillas according to package instructions.
Serve tortillas topped with black beans, lettuce, guacamole and sour cream. Enjoy!

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