Ingredients
Scale
- 2 cups dry beans (pinto or black beans)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 4 cups vegetable broth or water
- 8 warm tortillas
- 1 cup shredded cheese (cheddar or Mexican blend)
- Toppings (sour cream, salsa, avocado, etc.)
Instructions
- Rinse and soak the beans overnight, then drain.
- Combine the soaked beans, onion, garlic, cumin, chili powder, salt, pepper, and vegetable broth in a slow cooker.
- Cook on low for 360-480 minutes or until the beans are tender.
- Once cooked, take a tortilla and fill it with the bean mixture. Top with cheese and your favorite toppings.
- Roll the tortilla and serve warm.
Notes
Make sure to soak the beans overnight to ensure they cook evenly. You can adjust the spices to your taste.
- Prep Time: 15 minutes
- Cook Time: 420 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 burrito
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 15g
- Protein: 18g
- Cholesterol: 20mg