Slow cooker burrito bowls 

By Abrar Khan

Prep Time: 10 minutes. Cook Time: 3 hours. Total Time: 3 hours 10 minutes. Servings: 4 Calories: 389kcal.

Recipe Info

1 onion, diced or thinly sliced 1 bell pepper (I used yellow), diced 1 mild red chilli, finely chopped 400 g tin black beans, drained (240g, or ~ 1 ¼ cups, when drained)...

Ingredients

215 g uncooked brown rice (~ 1 cup), 400 g tin chopped tomatoes (~ 1 ½ cups), 150 ml water (~ ½ cup), 1 tablespoon chipotle hot sauce , 1 teaspoon smoked paprika, ½ teaspoon cumin Salt, Black pepper.

To serve, your choice of: grated cheese, fresh coriander (cilantro), chopped spring onions, sliced avocado, sour cream, guacamole, etc.

Tip

Add all the burrito bowl ingredients (not toppings) to a slow cooker - mine is 4.7 litres / 4 quarts. Mix well.

Step 1

Cook on low for around 3 hours, or until the rice is cooked

Step 2

Serve hot with your choice of toppings.

Step 3