Ingredients:

  • 1 medium Yellow Onion, diced
  • 1 large Bell Pepper (Red or Yellow), diced
  • 4 cloves Garlic, minced
  • 4 cans (15 oz each) Canned Black Beans, rinsed and drained
  • 1 cup Whole Kernel Sweetcorn, drained
  • 1 cup Salsa (medium thickness)
  • 1/2 cup Vegetable Stock or water
  • 2 tbsp Chili Powder (mild or medium)
  • 1 tbsp Ground Cumin
  • 1 tsp Dried Oregano
  • 1 tsp Smoked Paprika
  • Salt and Black Pepper, to taste
  • 2 cups Long Grain White Rice (Basmati or Jasmine)
  • 2.5 cups Water
  • 2 large Limes, juice and zest
  • 1/2 cup Fresh Coriander (Cilantro), finely chopped
  • 1/2 tsp Salt (for rice)
  • 8 count Large Flour Tortillas (10-inch)
  • 2 cups Shredded Cheddar or Monterey Jack Cheese
  • Optional toppings: Sour cream, hot sauce, avocado

Instructions:

  1. Prep the Base: Dice the onion and bell pepper. Mince the garlic. No need to sauté—place them straight into the slow cooker insert.
  2. Combine Filling Ingredients: Add the rinsed black beans, corn, salsa, and vegetable stock to the slow cooker insert.
  3. Season Generously: Sprinkle over the chili powder, cumin, oregano, smoked paprika, salt, and pepper. Stir thoroughly until everything is evenly combined.
  4. Set and Forget: Place the lid on the slow cooker. Cook on LOW for 6 to 7 hours or on HIGH for 3.5 to 4 hours. The mixture should be bubbling gently and the vegetables should be completely softened.
  5. Rinse the Rice (Crucial Step): About 30 minutes before the filling is finished, rinse the long-grain rice under cold running water until the water runs clear. This removes excess starch.
  6. Cook the Rice: Combine the rinsed rice, water, and 1/2 tsp of salt in a pot. Bring to a boil, then immediately reduce the heat to the lowest setting, cover tightly, and simmer for 15 minutes.
  7. Steam and Finish: Remove the pot from the heat (keep the lid on!) and let it steam for another 10 minutes. Once steamed, fluff the rice with a fork.
  8. Flavour Bomb: Stir in the zest and juice of both limes and the chopped coriander (cilantro) into the fluffed rice. Taste and adjust seasoning.
  9. Finish the Filling: Once the slow-cooker filling is ready, stir in the 2 cups of shredded cheese. Stir until the cheese is melted and the filling is thickened slightly.
  10. Adjust Seasoning and Texture: Taste the filling. If it seems too watery, turn the slow cooker to HIGH, remove the lid, and cook for an extra 15-20 minutes to reduce the liquid.
  11. Warm the Tortillas: Warm the tortillas briefly in the microwave, in a dry frying pan, or wrapped in foil in the oven until pliable.
  12. Build the Burritos: Lay out a tortilla. Place a generous spoonful of the lime rice across the center, top with a spoonful of the hot black bean filling, add any extra cheese or toppings, and fold tightly. Serve immediately.