• 15 oz. black beans, drained and rinsed
  • 10 oz. tomatoes, diced with green chiles (Do Not Drain)
  • 1 c. pearl barley, uncooked
  • 2 c. vegetable broth
  • 3/4 c. corn, frozen
  • 1/4 c. green onion, chopped
  • 1 T. lime juice, fresh squeezed
  • 1 tsp. ground cumin
  • 1 tsp. chili powder
  • 1/4 tsp. ground red pepper (less if you don't like it that spicy)
  • 3 garlic cloves, chopped
  • 10-12 eggs
  • 10-12 tortillas, flour or corn
  • Garnish with the following toppings of your choice:
  • Shredded cheddar cheese
  • Fresh cilantro
  • Salsa
  • Lettuce
  • Avocado

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This recipe for Slow Cooker Breakfast Burritos is not only delicious, it’s also perfect for serving at brunch! Place the ingredients in a slow cooker when you get up in the morning, and it will be done cooking in time for brunch. When guests arrive, Set up a station with a slow cooker with bean filling, a slow cooker with scrambled eggs (cooked on stovetop but kept warm in the slow cooker), a plate of warm tortillas and desired toppings.  Let everyone make their own burritos – fun!

(Note: I have also added bacon to these burritos and everyone enjoyed it.  I left it off the recipe because it’s much healthier without it and the burrito filling is so flavorful, you really don’t need to add meat.)

  1. Combine black beans, tomatoes, pearl barley, broth, corn, green onions, lime juice, cumin, chili powder, ground red pepper and garlic in a 4 quart slow cooker.
  2. Stir well.
  3. Cover. Cook on Low for 4 hours.
  4. Use a skillet and scramble as many eggs as needed. (about 1-2 per burrito)
  5. Warm tortillas between two slightly dampened paper towels in the microwave.
  6. Spoon bean filling into a warm tortilla.
  7. Top with egg, and garnish with toppings of your choice.

OPTIONAL: Can add breakfast meat of your choice.

Happy Crocking!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Definitive Guide to Slow Cooking”



Includes suggested toppings in Nutrition Facts:
Slow Cooker Breakfast Burrito Nutrition * *

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