Slow Cooker Burrito Bowls

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These vegetarian slow cooker burrito bowls are SO easy to make, no pre-cooking required! Serve hot with your choice of toppings – I like cheese and avocado!

Slow cooker burrito bowls - SO easy! No pre-cooking required, just throw everything in and you've got a crazy delicious Mexican dinner! Vegetarian, vegan AND gluten-free!

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 easiereven quicker to prepare, and just as delicious (the italics make it extra true). That’s right, I bring you slow cooker burrito bowls! Huzzah!

Slow cooker burrito bowls - SO easy! No pre-cooking required, just throw everything in and you've got a crazy delicious Mexican dinner! Vegetarian, vegan AND gluten-free!

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 - SO easy! No pre-cooking required, just throw everything in and you've got a crazy delicious Mexican dinner! Vegetarian, vegan AND gluten-free!

I kept my toppings pretty simple – some grated cheddar, fresh coriander (that’s cilantro, and it’s a must in my book), a dollop of sour cream, and some sliced avocado. You can add whatever toppings you fancy though, of course. Mexican food (even knock-off, untraditional Mexican food like this) has so many options when it comes to toppings, so go crazy. Salsa, guacamole, jalapeños, spring onions, a squeeze of lime… toppings for daaaays.

What would you pile up on top of your slow cooker burrito bowl?

Slow cooker burrito bowls - SO easy! No pre-cooking required, just throw everything in and you've got a crazy delicious Mexican dinner! Vegetarian, vegan AND gluten-free!

Slow cooker burrito bowls

These vegetarian slow cooker burrito bowls are SO easy to make, no pre-cooking required! Serve hot with your choice of toppings – I like cheese and avocado!

If you’ve cooked this recipe, don’t forget to leave a star rating!

4.66 from 38 votes
Print Pin Comment
Prep Time: 10 minutes
Cook Time: 3 hours
Total Time: 3 hours 10 minutes
Servings: 4
Calories: 389kcal
Author: Becca Heyes

Ingredients

  • 1 onion, diced or thinly sliced
  • 1 bell pepper (I used yellow), diced
  • 1 mild red chilli, finely chopped
  • 400 g tin black beans, drained (240g, or ~ 1 1/4 cups, when drained)
  • 215 g uncooked brown rice (~ 1 cup)
  • 400 g tin chopped tomatoes (~ 1 1/2 cups)
  • 150 ml water (~ 1/2 cup)
  • 1 tbsp chipotle hot sauce (or other favourite hot sauce)
  • 1 tsp smoked paprika
  • 1/2 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 *see note below*.
  • Serve hot with your choice of toppings.

Notes

Some people in the comments have found that their rice doesn’t cook properly on the Low setting. If you’re concerned about this or you’re having trouble getting the rice to cook, try cooking on High instead.

Nutrition

Nutrition Facts
Slow cooker burrito bowls
Amount Per Serving (1 portion)
Calories 389 Calories from Fat 25
% Daily Value*
Fat 2.8g4%
Saturated Fat 0.5g3%
Cholesterol 0mg0%
Sodium 216mg9%
Potassium 1013mg29%
Carbohydrates 80.5g27%
Fiber 8.7g35%
Sugar 5.6g6%
Protein 12.1g24%
Vitamin A 1600IU32%
Vitamin C 185.6mg225%
Calcium 80mg8%
Iron 3.4mg19%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.

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Love a Mexican-style dinner made in the slow cooker? You’ll love my slow cooker enchilada chilli:

Three bean enchilada chilli

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117 Comments

  1. I have not tried this recipe yet but it does sound really good and easy!
    I see several people are having issues with the brown rice not cooking properly. Brown rice always takes longer to cook anyway. I would recommend to precook the brown rice a bit or switch it out and use white rice which doesn’t need as much cooking time.
    This sounds wonderful for leftovers or to take for lunch!

  2. Tried time listed AND on high but rice still wasn’t cooked. Very disappointing. If my crock pot has been spot on with other recipe time/ heat setting then in not quite sure why this recipe wasn’t tested more thoroughly. Didn’t seem possible that 3hrs on low would ever be able to cook brown rice. 🤔2 stars

  3. My first journey into slow cooker meals. This is so delicious, took longer to cook and needed extra water but tastes sooooo good. Highly recommend this.5 stars