These rice and bean burritos are so simple and easy to throw together (literally thrown together while the kids throw on swimsuits) + perfectly filling for a post evening swim.
Summer has officially started. That means that from the moment I walk in the door after work and until its time to do the eat dinner + bed time mad dash dance, we are outside swimming and playing in the back yard. I would prefer to spend as little time as possible after work in the kitchen.
While having daddy pick up something on the way home, or resort to delivery/take-out is so temping, we ultimate regret it. One, we blow the monthly budget way too quickly. Two, more often than not, its just not worth it. We ordered pizza over the long weekend. I made the mistake of looking up the nutritional information and then spent a good thirty minutes afterward, after eating my one piece, still starving, wondering how in the world did we eat this.
Don’t order the pizza.
Make these burritos instead.
I have thrown these together while the kids put on swim suits and get ready to swim.
So Easy and Simple.
Rice + Beans + Cheese + Tortillas –> Slow Cooker on High for one hour.
We are now officially feeding four kids. The baby, he eats everything you put in front of him. Three of those kids are spending one or two or more hours a day swimming. They eat everything you put in front of them.
One night the four of them ate a dozen hard boiled eggs, a pound of broccoli, and an entire package of 24 Sweet Hawaiian Rolls (I have my severely lazy nights – the adults had large spinach salads + grilled chicken, which is why I was boiling eggs, to chop and put on the salads, duh, except the kids ate them all).
The most expensive ingredient is cheese. You could add spinach. I did to mine because I always mentally feel better if I am eating something green. If you add organic baby spinach, the most expensive ingredient is the spinach.
Serve with chips and salsa, or more rice and beans, or broccoli.
Slow Cooker Crock Pot Rice and Bean Burritos
- non-stick cooking spray
- 8 flour tortillas
- 1 cup cooked rice, could use white rice, brown rice, or mexican rice
- 1 cup cooked beans, could use black, pinto or refried
- 1/4 cup shredded cheese, recommended to use monterrey jack or cheddar-jack blend
- 4 ounces white velveeta (queso blanco)
- 2 tablespoons milk
- Optional: spinach, jalapenos, chopped cilantro, diced green onions (scallions)
Spray crock pot/slow cooker with non-stick cooking spray. Lay out a couple of tortillas. If stored in the refrigerator, heat tortillas for a few seconds in the microwave. Top with 1 and 1/2 to 2 tablespoons of each of the rice and beans, and a sprinkle (1 teaspoon) of cheese. Roll up, and place seam side down in crock pot. Continue until crock pot is full. Meanwhile, cut velveeta/cheese dip cheese into one inch blocks. In a microwaveable bowl or dish, heat cheese and milk, 30 seconds at a time, until melted. Dump melted cheese on top of rolled burritos. Heat in crock pot on High for one hour. Dump leftover/extra shredded cheese on top.
Optional: before serving, sprinkle tops of burritos with cilantro, chopped jalapenos, and/or diced green onions.
Optional: stuff some baby spinach inside along with the rice + beans + cheese.