Slow Cook Them Burritos

Burrito Filling Slow Cooker Style

As much as I love easy meals I don’t do them that often. They’re more of a vacation from my usual tornado-like crazy mess that I make in the kitchen. When I think easy meal I automatically look towards my slow cooker. This particular recipe is even easier because it’s a dump and cook style. No need to saute anything beforehand. You could use this as a burrito or taco filling like I suggest or just eat it like a chili. Do whatever makes you happiest!

Burrito Filling Slow Cooker Style

vegan, soy-free, nut-free, gluten-free


  • oil
  • 1 3/4 cups water
  • 3 cups cooked black beans
  • 1 1/2 cups cooked green lentils
  • 1 can diced tomatoes
  • 6 ounce can tomato paste
  • 4 ounce can diced green chiles
  • 1 small sweet potato, peeled and cut into small cubes
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 tablespoon chili powder
  • 1 teaspoon oregano
  • 1 teaspoon smoked paprika
  • 3/4 teaspoon cumin
  • 1/4 teaspoon cayenne
  • salt, to taste
  • vegan cheddar shreds, optional
  • tortillas


  1. Oil your slow cooker. Add all the ingredients, except for cheese and tortillas, and stir together. Cook on high for 3 to 4 hours.
  2. Towards the end of cooking give it a light smashing using a potato masher and stir in the cheese, if using. Finish cooking until cheese melts.
  3. Fill tortillas or a bowl and enjoy!

Burrito Filling Slow Cooker Style

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