Looky! I finally took pictures of our dinner. Vegan bean burritos! Delicious and spicy!
2 cans of kidney beans
1 can of diced tomatoes
About 1 cup of rice (we used white as that’s all we’ve had)
1 can of corn
1 cup of vegetable broth
1/4 cup of salsa
2 tablespoons of taco seasoning
Chili powder to taste (optional, for extra kick)
Canned jalapeños (to taste and very optional)
Whole wheat pita/burrito wraps
Add all of your ingredients (minus the wraps) to your Slow Cooker and cook on low for 6 hours.
We added lettuce/spinach to our wraps before putting on the stuffing. Feel free to add avocado, sauces, whatever else you wish!
As an added bonus, we had pumpkin and oat crackers with guacamole to dip! Delicious!
Forewarning: this recipe may be spicy for some.