Burritos for the Crock Pot
Transform weeknight dinners with these hearty and flavor-packed Burritos for the Crock Pot—an effortless recipe that brings bold Tex-Mex flair straight to your table. Tender, slow-cooked beef chuck roast is paired with diced tomatoes, black beans, sweet corn, and a zesty blend of taco seasoning, creating a filling that’s rich, savory, and irresistibly satisfying. Simply toss the ingredients into your Crock Pot and let the low-and-slow magic happen! Perfectly nestled in warm flour tortillas and topped with melty cheddar cheese, creamy sour cream, fresh cilantro, and a drizzle of hot sauce, these burritos are as customizable as they are delicious. Whether you're feeding the family or meal-prepping for the week, this recipe delivers comfort food with minimal effort and maximum flavor.
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Recipe Information
Ingredients
- 2 pounds Beef chuck roast
- 1 medium Yellow onion
- 3 cloves Garlic cloves
- 15 ounces Diced tomatoes with green chilies (Rotel)
- 15 ounces Black beans, drained and rinsed
- 1 cup Frozen corn kernels
- 2 tablespoons Taco seasoning
- 1 cup Beef broth
- 8 large Flour tortillas
- 2 cups Shredded cheddar cheese
- 1 cup Sour cream
- 0.25 cup Chopped fresh cilantro
- Hot sauce (optional)
Instructions
Trim any excess fat from the beef chuck roast and cut it into large chunks (about 3-4 inches).
Peel and dice the yellow onion. Mince the garlic cloves.
In your Crock Pot, add the diced onion, minced garlic, diced tomatoes with green chilies, black beans, corn kernels, and taco seasoning.
Pour in the beef broth and mix everything until combined.
Place the beef chunks into the Crock Pot, ensuring they are submerged in the liquid and vegetable mixture.
Cover and cook on low for 8 hours or on high for 4-5 hours, until the beef is fully tender and easily shredded.
Once cooked, remove the beef chunks from the Crock Pot and shred them with two forks. Return the shredded beef to the pot and stir it into the mixture.
Warm the flour tortillas either in the microwave or a dry skillet. Lay them flat on a clean surface.
Spoon the beef and vegetable mixture onto the center of each tortilla. Top with shredded cheddar cheese, a dollop of sour cream, and a sprinkle of fresh cilantro. Add hot sauce if desired.
Fold the sides of the tortilla inward, then roll it up tightly into a burrito.
Serve immediately and enjoy your hearty, Crock Pot burritos!
Nutrition Facts
Calories |
687 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.0 g | 54% | |
| Saturated Fat | 21.4 g | 107% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 987 mg | 43% | |
| Total Carbohydrate | 46.4 g | 17% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 5.7 g | ||
| Protein | 38.0 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 367 mg | 28% | |
| Iron | 5.7 mg | 31% | |
| Potassium | 638 mg | 14% | |
*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.
