Best Crock Pot Bean Burritos Recipes

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OAMC CROCK POT CHICKEN, BEAN & CHEESE BURRITOS



OAMC Crock Pot Chicken, Bean & Cheese Burritos image

These burritos can be made in the crock pot or on the stove. I make up a large batch and freeze for either lunch, dinner or a quick snack.

Provided by MonkeyDeb

Categories     Lunch/Snacks

Time 6h15m

Yield 20-50 20 burrito size or 50 taco size tortillas, 20-50 serving(s)

Number Of Ingredients 9

4 large chicken breasts (approx 5-6 cups cooked)
4 (15 ounce) cans black beans (drained and rinsed)
2 (15 1/4 ounce) cans kernel corn (drained)
2 (10 ounce) diced tomatoes with green chilies (I used Rotel)
4 cups salsa (mild, medium, hot-your choice)
2 tablespoons cumin
1/2 cup chicken broth
20 -50 flour tortillas (20 burrito size or 50 taco size)
2 -3 cups cheese (cheddar, Colby-Jack, Mexican blend-your choice)

Steps:

  • Crockpot Directions.
  • Place all ingredients except tortillas and cheese in the crock pot and cook on low 6-8 hours. Take chicken out and shred or chop finely. Return the chicken to the crock pot and mix thoroughly.
  • Stove Top Directions.
  • Cook chicken, shred or chop finely. Add remaining ingredients except tortillas and cheese. Bring to a boil and simmer for 25-30 minutes.
  • To Prepare Burritos.
  • Warm tortillas in microwave to make them easier to roll. Place cheese on tortilla, add chicken mixture. Roll folding the ends in and place seam side down in a baking dish that has been sprayed with non-stick spray. Bake at 350 degrees for 15 minutes. If you like a crispier burrito, bake 5 more minutes.
  • NOTE: I was able to get 50 burritos using the taco size tortillas. I prefer using the taco size because these are a great "grab" snack for my family.
  • Freezer Directions.
  • After the burritos have completely cooled, I placed them in freezer bags, removed the air and sealed. I can fit 4 burritos in a quart size bag and 8 in a gallon size. Bake for 20-30 minutes in toaster oven at 350 degrees.
  • If you don't wish to roll your burritos before freezing, place the chicken mixture in either quart or gallon size freezer bags, remove air and freeze. Attach a quart size bag with desired amount of cheese and freeze.

Nutrition Facts : Calories 318.3, Fat 8.6, SaturatedFat 3.2, Cholesterol 25.8, Sodium 870.2, Carbohydrate 44, Fiber 8.2, Sugar 3.5, Protein 18.6

CROCK POT CHICKEN & BEAN BURRITOS



Crock Pot Chicken & Bean Burritos image

My kids loved tacos and chili, so I thought, "Why not burritos?" I started dumping things in the crock pot and my "famous" recipe was born.

Provided by hhorn

Categories     Chicken Breast

Time 6h15m

Yield 10 burritos, 10 serving(s)

Number Of Ingredients 14

1 1/2 lbs boneless chicken thighs (may use breasts)
2 (15 1/2 ounce) cans black beans, drained
1 (16 ounce) jar salsa
1 tablespoon cumin
1 (10 ounce) can diced tomatoes with green chilies
1/4 cup tequila or 1/4 cup beer
0.5 (16 ounce) package frozen corn
2 tablespoons vinegar
1 (15 1/2 ounce) can refried beans
10 burrito-size whole wheat tortillas
3/4 cup taco sauce
1 cup cheddar cheese, shredded
sour cream (to garnish)
sliced scallion (to garnish)

Steps:

  • In a crock pot add all ingredients EXCEPT vinegar, refried beans, tortillas, taco sauce, and cheddar.
  • Cook on low 6-8 hours.
  • Add vinegar and shred chicken with forks (I find a potato masher works well too).
  • In two 9x13 baking dishes spread half of the taco sauce and spread evenly.
  • Assemble burritos by smearing a tortilla down the middle with refried beans. Add approximately 1/2 cup of the chicken mixture, roll up and place seam-down in baking dish. Repeat until baking dish is full (usually 5 burritos in each dish for me).
  • Pour remaining taco sauce over burritos, sprinkle with cheddar cheese.
  • Bake at 350 for 10 minutes, or until cheese melts.
  • I love making a double batch of this and save the "guts" in a ziploc in the freezer for another day.

Nutrition Facts : Calories 362.9, Fat 15.5, SaturatedFat 5.7, Cholesterol 72.6, Sodium 793.5, Carbohydrate 32.7, Fiber 9.4, Sugar 2.9, Protein 24.6

CHICKEN-BEAN BURRITOS (CROCK POT)



Chicken-Bean Burritos (Crock Pot) image

Make and share this Chicken-Bean Burritos (Crock Pot) recipe from Food.com.

Provided by TheFarlands

Categories     One Dish Meal

Time 25m

Yield 8 serving(s)

Number Of Ingredients 8

2 lbs boneless skinless chicken breasts
1 (15 ounce) can pinto beans, undrained
1 (16 ounce) bottle chipotle salsa
8 (10 inch) flour tortillas, warmed
1 1/2 cups shredded monterey jack cheese (6 oz)
shredded lettuce
1 tomatoes, chopped
sour cream

Steps:

  • Place chicken and beans in crock pot. Pour salsa over chicken and beans.
  • Cover and cook on low-heat for 5 to 6 hours or on high for 2 to 3 hours.
  • Transfer chicken to cutting board. Using two forks, shred the chicken. Use a potato masher to mash beans in crock pot. Return chicken to cooker, stir in cheese to combine.
  • Divide chicken among tortillas, top with lettuce, tomato, sour cream, etc.

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

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

CROCK POT BLACK BEAN BURRITOS



Crock Pot Black Bean Burritos image

This recipe is insanely high in fiber and protein, but very low in fat. It has become a family favorite and we have it almost every week! We love this on warm flour tortillas (high fiber if you can find them), and serve it with fresh avocado, shredded cheddar, sour cream and lime wedges for squeezing. It's also great over brown rice, or with diced chicken breast added. Have fun with it, I do! :) Updated to add: This recipe relies heavily on the salt and pepper. The ingredients all have incredible flavor but it won't pop unless you properly season the dish. PLEASE don't omit the s&p. With proper seasoning you will not possibly find this dish to be bland. :)

Provided by Melissa and her Pan

Categories     Vegetable

Time 5h10m

Yield 4 serving(s)

Number Of Ingredients 11

1 small onion, chopped
1 medium carrot, chopped
1 bell pepper, chopped
2 garlic cloves, minced
1 cup frozen corn kernels
2 (15 1/2 ounce) cans black beans, drained
1 jalapeno chile, minced (remove the seeds and white ribs for a milder "hot", I omit this entirely for the kids)
3/4 cup vegetable stock
1 tablespoon tamari or 1 tablespoon other soy sauce
2 tablespoons fresh cilantro, chopped
salt and pepper

Steps:

  • In a nonstick skillet sprayed with cooking spray over medium heat, saute the onion, bell pepper and carrot about 5 minutes, until softened.
  • Transfer the bell pepper, onions and carrot to the cooker, and add the garlic, corn, black beans, and jalapeno.
  • Stir in the stock, tamari, and cilantro.
  • Cook on Low for 4-5 hours.
  • Add salt and pepper to taste.

Nutrition Facts : Calories 263.2, Fat 1.2, SaturatedFat 0.3, Sodium 265, Carbohydrate 49.9, Fiber 15.8, Sugar 2.3, Protein 16.2

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