Burritos Crock Pot
Get ready for a flavor-packed, fuss-free dinner with this Burritos Crock Pot recipe, a satisfying blend of tender, slow-cooked beef, zesty spices, and hearty fillings. Perfect for busy weeknights or meal prepping, this recipe transforms a boneless beef chuck roast into melt-in-your-mouth shreds, thanks to a flavorful mix of chili powder, cumin, and garlic powder. Simmered alongside diced tomatoes with green chilies, black beans, and sweet corn, the slow cooker does all the heavy lifting, delivering a savory, Tex-Mex-inspired filling. Simply wrap the delicious mixture in warm flour tortillas, then top with cheddar cheese, sour cream, and a sprinkle of fresh cilantro for a customizable burrito experience. With minimal prep but maximum flavor, this Crock-Pot burrito recipe is a must-try for any Mexican food lover! Perfect keywords include "slow-cooker burrito recipe," "Mexican-inspired dinner," and "easy Crock-Pot meals."
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds Boneless beef chuck roast
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Ground cumin
- 1 tablespoon Chili powder
- 14.5 ounces Diced tomatoes with green chilies (canned)
- 1 cup Beef broth
- 15 ounces Black beans (canned, drained and rinsed)
- 15 ounces Sweet corn (canned, drained)
- 1 medium Onion (chopped)
- 1 packet Taco seasoning mix
- 8 large Flour tortillas
- 1 cup Shredded cheddar cheese
- 0.5 cup Sour cream
- 2 tablespoons Chopped cilantro (optional for garnish)
Instructions
Season the beef chuck roast with salt, black pepper, garlic powder, ground cumin, and chili powder. Rub the seasoning evenly across all sides of the meat.
Place the seasoned beef chuck roast in the bottom of your Crock-Pot.
Add the chopped onion, diced tomatoes with green chilies, and beef broth to the Crock-Pot. Sprinkle the taco seasoning mix evenly over the ingredients.
Cover the Crock-Pot with its lid and cook on low heat for 6-7 hours, or until the beef becomes tender and easy to shred.
Remove the beef roast from the Crock-Pot and place it on a large cutting board. Using two forks, shred the meat into bite-sized pieces.
Return the shredded beef to the Crock-Pot and stir in the black beans and sweet corn. Mix everything together thoroughly and cook for an additional 30 minutes on low heat.
Warm the flour tortillas by heating them in a dry skillet or wrapping them in aluminum foil and placing them in a preheated 350°F oven for 5-7 minutes.
Spoon the beef and bean mixture onto the center of each tortilla. Top with shredded cheddar cheese, sour cream, and chopped cilantro if desired.
Fold in the sides of each tortilla, then roll from the bottom to create the burrito shape. Serve immediately and enjoy!
Nutrition Facts
Calories |
4795 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 271.1 g | 348% | |
| Saturated Fat | 127.0 g | 635% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 859 mg | 286% | |
| Sodium | 10829 mg | 471% | |
| Total Carbohydrate | 366.3 g | 133% | |
| Dietary Fiber | 52.8 g | 189% | |
| Total Sugars | 40.7 g | ||
| Protein | 267.6 g | 535% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1912 mg | 147% | |
| Iron | 47.9 mg | 266% | |
| Potassium | 5225 mg | 111% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
