Veggie Burrito Filling Crock Pot
Transform your dinner routine with this vibrant and hearty Veggie Burrito Filling Crock Pot recipe, a wholesome and fuss-free way to enjoy bold Tex-Mex flavors. Packed with protein-rich black beans, sweet bursts of corn, juicy diced tomatoes, and a medley of fresh vegetables like bell peppers, zucchini, and red onion, this slow-cooked filling is perfectly spiced with cumin, chili powder, and smoky paprika. Simply toss everything into your crock pot, sit back while it simmers to perfection, and enjoy a satisfying, plant-based filling that's ideal for wrapping in tortillas or serving over rice as a burrito bowl. With minimal prep, customizable toppings like fresh cilantro, and make-ahead convenience, it’s the ultimate weeknight comfort meal that everyone will love.
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Recipe Information
Ingredients
- 2 cups (drained and rinsed) Canned black beans
- 1.5 cups (drained) Canned corn kernels
- 1 14-ounce can (with liquid) Diced tomatoes
- 1 medium, finely chopped Red onion
- 2 medium (any color, chopped) Bell peppers
- 1 medium, diced Zucchini
- 3 minced Garlic cloves
- 2 teaspoons Cumin powder
- 2 teaspoons Chili powder
- 1 teaspoon Smoked paprika
- 1 teaspoon (adjust to taste) Salt
- 0.5 teaspoons Black pepper
- 1.5 cups Vegetable broth
- 0.25 cup (chopped, optional for garnish) Fresh cilantro
Instructions
Begin by preparing all your vegetables: finely chop the red onion, dice the zucchini, and chop the bell peppers into bite-sized pieces.
In a 6-quart slow cooker, combine the canned black beans, canned corn, diced tomatoes with their liquid, red onion, bell peppers, zucchini, and minced garlic.
Sprinkle the cumin powder, chili powder, smoked paprika, salt, and black pepper evenly over the vegetables.
Pour in the vegetable broth and stir everything together to combine the flavors evenly.
Set your slow cooker to the low setting and cook for 4 hours, or cook on the high setting for 2 hours. Stir occasionally if desired, but it's not required.
Once the filling has finished cooking, taste and adjust seasonings if needed. If there is extra liquid, let it sit uncovered on the warm setting for 10-15 minutes to thicken slightly.
Serve the veggie burrito filling warm inside tortillas, topped with cilantro if desired, or over rice as a burrito bowl. Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition Facts
Calories |
1199 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.1 g | 14% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8202 mg | 357% | |
| Total Carbohydrate | 240.8 g | 88% | |
| Dietary Fiber | 67.0 g | 239% | |
| Total Sugars | 57.4 g | ||
| Protein | 57.8 g | 116% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 517 mg | 40% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 4887 mg | 104% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
