Slow Cooker Black Bean Burritos

Vegan In The Freezer - this was amazing, recipe copied below for convenience:

28 ounces tomatoes or 2 cans diced tomatoes, 14 1.2 ounces each
1/4 cup salsa your favorite
2 tablespoons Taco Seasoning you can use my homemade version, link in the post
1 teaspoon cumin
1 teaspoon sea salt
28 ounces black beans 2 cans black beans, 14-15 ounces each
2 chipotle in adobo sauce finely chopped
1 cup brown rice uncooked
1/2 cup whole kernel corn canned, drained and rinsed, or i ear fresh ear or frozen
2 cups vegetable broth
10 whole wheat tortillas

In your slow cooker add the tomatoes, salsa, beans, rice, corn, seasonings, chipotle in adobo sauce and broth. Stir and cover.

Cook on low 6-8 hours or on high 3-4 hours.  The rice will be tender and most of the liquid will be absorbed.

Lay out your tortillas and place about 1/3 to 1/2 cup on each tortilla.  1/2 Cup is for a very large burrito.

Spread down through the center.

On these burritos I folded each end just about 1 1/2" over the point edge of the beans. Then I rolled up the tortilla along the long edge.

If you have a certain technique that you want to use on these - go right ahead.

Stack up and serve with more salsa, avocado or guacamole and black olives.