Grammy's Kitchen · Burritos · Slow Cooker Vegetarian Burritos
One of 111 burritos recipes we measured
It ranks #109 of 111 for tortilla integrity among the burritos recipes we compared. 17 cooks on www.thereciperebel.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 111.
| this recipe | typical | |
|---|---|---|
| fat | 0% | 1% |
| protein add | 100% | 100% |
| salt | 1% | 0% |
| aromatics | 0% | 1% |
| vegetables and beans | 86% | 35% |
| liquid | 197% | 0% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 180 g | 1 cup canned black beans (drained and rinsed) |
| 154 g | 1 cup canned sweet corn (drained) |
| 355 g | 1 1/2 cups water |
| 139 g | 3/4 cup long grain converted* white rice (rinsed) |
| 1 cup jarred tomato salsa (mild or spicy depending on your tastes) | |
| 2 g | 3/4 teaspoon chili powder (or taco seasoning) |
| 2 g | 1/4 teaspoon salt |
| 4 large flour tortillas | |
| shredded cheese, additional salsa, sour cream, cilantro for serving as desired |
Method: 3 steps, published by www.thereciperebel.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Omg! This recipe is easy and the dish is wonderful. I did use brown rice instead of the converted white rice and added green and red peppers and onions. I layered it with the rice on the bottom. I saw others said the rice didn’t get done. So I layered parch” — a cook, 5.0★
“How can you make this on a stovetop instead of a slow cooker? I add so much to this recipe (onion, leftover chicken, double the recipe) that it takes forever in the crockpot. (Sorry if this is obvious; I’m very new to cooking and not very good at it!) I love ” — a cook, 5.0★