Vegan Slow Cooker Burritos

• Heat a large skillet over medium heat. Once warm, add 1 tablespoon of cooking oil and heat until warm. Add the chorizo and onion and cook until the chorizo is well browned, 7-10 minutes.
• Transfer the cooked chorizo and onion to the bowl of the slow cooker along with all ingredients EXCEPT brown rice. Stir well to combine, then set to cook on low for 8 hours.
• After 4 hours, stir in the brown rice and cook for an additional 3-4 hours, or until the rice is tender and has absorbed all of the liquid.
• Serve as desired wrapped in tortillas with your favorite vegan cheese, lettuce and sour cream or as a deconstructed taco bowls with chips and desired toppings.

Meal Prep Instructions

• Brown the chorizo and onion, then add to a large ziplock bag along with all ingredients except the broth and brown rice.
• When ready to cook, dump the bag contents into the slow cooker. Stir in 2 cups of vegetable broth and set to cook on low for 8 hours.
• After 4 hours, stir in the brown rice and cook for an additional 3-4 hours, or until the rice is tender and has absorbed all of the liquid.
• Serve as normal.

Freezer Instructions

• Freeze uncooked: Brown the chorizo and onion, then add to a large ziplock bag along with all ingredients except the broth and brown rice. Seal tightly and freeze for up to 3 months.
• Freeze cooked: This burrito mix can be frozen as is or frozen wrapped as burritos. I typically freeze the mix in Souper Cubes or as burritos wrapped in tin foil. Reheat burritos from frozen for 5-7 minutes, or until thawed.