Slow Cooker Burrito Bowls #Recipe


1 onion, diced or thinly sliced
1 bell pepper, diced (I used yellow)
1 mild red chilli, finely chopped
400g tin black beans, drained (240g, or ~ 1¼ cups, when drained)
215g (~ 1 cup) uncooked brown rice
400g tin (~ 1½ cups) chopped tomatoes
150ml (~ ½ cup) water
1 tbsp chipotle hot sauce (or other favourite hot sauce)
1 tsp smoked paprika
½ tsp ground cumin
Black pepper
To serve, your choice of: grated cheese, fresh coriander (cilantro), chopped spring onions, sliced avocado, sour cream, guacamole, etc.

Full recipe from :

Add all the burrito bowl ingredients (not toppings) to a slow cooker - mine is 4.7 litres / 4 quarts. Mix well.
Cook on low for around 3 hours, or until the rice is cooked.
Serve hot with your choice of toppings.