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Meatless Burritos

  • Cook Time: 6 - 8 hours on low; 3 - 4 hours on high
  • Servings: 16
  • Course: Main Dish

Reynolds Kitchen Tips

Reynolds Kitchens tip

Making Meal Magic is simple. Reynolds products help you to make your meals easier and faster. Learn how to cook your best with Reynolds Kitchens.


  • 3 15-ounce cans red kidney and/or black beans, rinsed and drained
  • 1 14-1/2-ounce can diced tomatoes, undrained
  • 1-1/2 cups bottled salsa or picante sauce
  • 1 11-ounce can whole kernel corn with sweet peppers, drained
  • 1 fresh jalapeno chile pepper, seeded and finely chopped (optional)
  • 2 teaspoons chili powder
  • 2 cloves garlic, minced
  • 16 8- to 10-inch flour tortillas, warmed
  • 2 cups shredded lettuce
  • 1 cup shredded taco cheese or cheddar cheese (4 ounces)
  • Sliced green onions and/or dairy sour cream (optional)


Step 1

LINE a 3-1/2- or 4-quart slow cooker with a Reynolds® Slow Cooker Liner.

Step 2

COMBINE beans, undrained tomatoes, salsa, corn, jalapeno pepper (if desired), chili powder, and garlic.

Step 3

COVER and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.

Step 4

TO SERVE, spoon bean mixture just below centers of tortillas. Top with lettuce and cheese. If desired, top with green onions and/or sour cream. Fold bottom edge of each tortilla up and over filling. Fold in opposite sides; roll up from bottom.

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