Receta Slow cooker burrito bowls
My veggie burrito bowls are still one of the most popular recipes on this blog, even now, 3 years later. Not to blow my own trumpet or anything (except that I totally am), but I still get pretty regular comments about how much people enjoy the recipe. That’s how I know you guys are my soul mates – anything with spicy black beans, covered in melted cheese, you love about as much as I do.
I’m hoping that you’re also as lazy as I am (read: pretty damn lazy), because I thought it was time to revamp my old burrito bowl recipe into a version that’s even easier, even quicker to prepare, and just as delicious (the italics make it extra true). That’s right, I bring you slow cooker burrito bowls! Huzzah!
The basic process is this:
1. Put some ingredients in the slow cooker. You don’t need to pre-cook anything, because that would be rubbish. Mix it around a bit.
2. Turn it on (this really does need to be a step all on its own, otherwise this list of processes would just be far too short).
3. Wait for three hours. Take a bath or drink a bottle of wine or something.
4. Top the burrito bowls with grated cheese, avocado, sour cream, or whatever else tickles your fancy (this is the fun bit).
5. Eat (…okay, maybe this is the fun bit).
See? Really couldn’t be any easier. You’ve got your beans, your veggies, your rice – all cooked together in one big yummy mix. Feel free to swap around the veggies depending on what you have in the fridge, add a bit more hot sauce if you like things spicy, use different spices to put your own spin on it. The slow cooker burrito bowl is your oyster.
Slow cooker burrito bowls Total time 3 hours 10 mins Author: Becca @ Amuse Your Bouche Recipe type: Main meal Yield: Serves 3-4 Ingredients
1 onion, diced or thinly sliced 1 bell pepper, diced (I used yellow) 1 mild red chilli, finely chopped 400g tin black beans, drained (240g, or ~ 1¼ cups, when drained) 215g (~ 1 cup) uncooked brown rice 400g tin (~ 1½ cups) chopped tomatoes 150ml (~ ½ cup) water 1 tbsp chipotle hot sauce (or other favourite hot sauce) 1 tsp smoked paprika ½ 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. Serve hot with your choice of toppings. 3.4.3177
Note: Nutritional information is approximate, and will depend on exactly what ingredients you choose.
Love a Mexican-style dinner made in the slow cooker? You’ll love my slow cooker enchilada chilli: