Dairy-Free Barbacoa Burrito
Indulge in the bold and savory flavors of our Dairy-Free Barbacoa Burrito, a perfect fusion of tender, slow-cooked beef and wholesome, fresh ingredients—all wrapped up in a soft, dairy-free tortilla. This recipe starts with a juicy beef chuck roast, seared for depth of flavor and simmered in a zesty blend of chipotles in adobo, lime juice, apple cider vinegar, and aromatic spices for hours in a slow cooker. The result? Fall-apart shredded beef drenched in rich, smoky sauce. Each burrito is packed with fluffy rice, hearty black beans, creamy avocado, vibrant cilantro, and a burst of salsa, creating a perfectly balanced bite every time. Quick to assemble after the slow cooking magic, this dairy-free delight is ideal for family dinners, meal prep, or simply satisfying your Mexican food cravings—without the dairy. Whether you’re dairy-free, a barbacoa enthusiast, or both, this dish will quickly become a household favorite!
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Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 2 tablespoons chipotles in adobo sauce
- 2 tablespoons apple cider vinegar
- 2 tablespoons lime juice
- 1 cup low-sodium beef broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 4 tortillas, large (dairy-free)
- 2 cups cooked white or brown rice
- 1 cup cooked black beans
- 1 avocado, sliced
- 0.5 cup cilantro, chopped
- 1 cup salsa
Instructions
In a large skillet, heat olive oil over medium-high heat. Add the beef chuck roast and sear on all sides until browned. This should take about 8 minutes. Transfer the beef to a slow cooker.
In the same skillet, reduce heat to medium. Add chopped onion and garlic to the remaining oil and sauté for 2-3 minutes until softened.
Stir in chipotles in adobo sauce, apple cider vinegar, lime juice, beef broth, ground cumin, oregano, bay leaf, salt, and pepper. Bring the mixture to a simmer.
Pour the mixture over the beef in the slow cooker. Cover and cook on low for 6-8 hours, or until the beef is tender and easily pulls apart.
Once the beef is cooked, remove it from the slow cooker and shred with two forks. Return the shredded beef to the slow cooker and mix it well with the sauce.
To assemble the burritos, warm the tortillas in the microwave or on a skillet to make them pliable.
Lay each tortilla flat and add 0.5 cup of cooked rice, 0.25 cup of black beans, a portion of the shredded barbacoa, a few slices of avocado, a sprinkle of chopped cilantro, and a spoonful of salsa.
Roll each burrito by folding in the sides and then rolling up from the bottom. Serve warm and enjoy your dairy-free barbacoa burrito!
Nutrition Facts
Calories |
3756 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 237.6 g | 305% | |
| Saturated Fat | 81.1 g | 406% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 3224 mg | 140% | |
| Total Carbohydrate | 215.5 g | 78% | |
| Dietary Fiber | 39.5 g | 141% | |
| Total Sugars | 20.0 g | ||
| Protein | 203.8 g | 408% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 431 mg | 33% | |
| Iron | 39.9 mg | 222% | |
| Potassium | 5331 mg | 113% | |
*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.
