SLOW COOKER BURRITO BOWLS

SLOW COOKER BURRITO BOWLS

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

  1. Add all the burrito bowl ingredients (not toppings) to a slow cooker – mine is 4.7 litres / 4 quarts. Mix well.
  2. Cook on low for around 3 hours, or until the rice is cooked.
  3. Serve hot with your choice of toppings.

 

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