|Yes, this was done in a slow cooker... Super easy|
I decided to stay away from the usual slow cooker meals and try something a little different... how about slow cook burritos? I came up with this from looking through some old cook books and I came across a few recipes that were rice and beans of some sort. Every time I saw it, I kept thinking how much I would love a burrito... So why not just cook all the filling at once and then it would be ready made meal? Seems like a good idea, so I am giving it a go.
I think the nicest thing about this dish is that I can have it as a burrito, or on its own or with nachos. It is kind of like 3 different meals packed into one recipe.
I used a lot of basic tex-mex type veggies in this dish, but as I was adding ingredients, I came across a stray Anaheim pepper in my fridge. Anaheim is such a good match with this, I needed to included it, but decided to roast it first. I have never roasted my own peppers before. It was always something I figured you needed a gas stove to do it best. However, I felt like since I was not sauteing any vegetables in advance that I needed to have this in my recipe.
Turns out, roasting peppers is so easy! I can't believe I used to buy these jarred for 3-4 times the price of doing it myself. It took little time and no effort. Next time you are using peppers, try roasting!
- Peppers (Anaheim, Jalapeno, Bell etc)
- 1 Tbsp Olive Oil
Set your oven to broil and put the rask to the top setting. Now, place the peppers on a cookie sheet. take the olive oil and spread and rub over the peppers.
Put it in the oven and cook about 10-15 minutes. Check them and turn them often. Once they are all blistered and/or blackened, they are ready. Remove from the oven and let cool. Once they are cool enough to handle, peel the skin off, remove the seeds and slice.
Ready to use or serve. Try them in sandwiches, stir fries and basically any dish you normally put peppers in.
|Pepper - Oil it up|
|Roast for 10-15 minutes|
|Peel the skin and ready to use|
So, now that we have roasted peppers, time to make some slow cooker burrito filling
Slow Cooker Burritos
5 hours, 10 minutes prep
- Dice the following:
- 1 green pepper
- 1 onion
- 1-2 ribs of celery
- 2-3 tomatoes (about a cup)
- 1 roasted anaheim pepper
- 1 can of red kidney beans, drained and rinsed
- 2 cups vegetable stock
- 2 tsp curry powder
- 1 tsp Italian seasoning
- 1 tsp chili powder
- 1 cup of rice
- 1/2 cup frozen corn
- 1/3 cup green onion chopped
- 2 tsp cilantro, chopped
- Lime juice I Used a lot... but probably a tablespoon for those that are not lime crazy
Combine everything up to the rice (Don't put the rice in yet!) Stir it and cook on high for 4- 4 1/2 hours. Stir in the rice and cook for another 45 minutes or until the rice is tender. Finally add the remaining ingredients and you are ready!
|Dump everything into your slow cooker...|
|Let is simmer.... and then add the rice..|
|let is simmer.... wait wait wait...|
As soon as it is done, you can start making your burritos... add any other ingredient you want... vegan sour cream, guac, cilantro, whatever you want. You could also use this to make chips... add some salsa, guac and vegan shredded cheese. I am seeing maybe a layered dip in my future with this filling. I think that would be amazing.. I guarantee no one will be wondering where the meat is... these rice and beans hold their own!
|Scoop and serve - Could use in a layered dip, nacho, burrito or|
I made my burrito with some jalapenos and cilantro and really nothing else. The filling was so packed with flavour that I didn't even think about the fact that I didn't have any cheese. I am planning to freeze some of this off for a rainy day... Going to be great to be able to have this hidden away for a quick dinner or snack.