Low Carb Barbacoa Burrito
Indulge in the rich, smoky flavor of this Low Carb Barbacoa Burrito, a lighter twist on a classic favorite. Perfectly seasoned slow-cooked beef chuck roast, infused with aromatic spices like cumin, oregano, and smoky chipotle peppers, takes center stage in this crave-worthy creation. Wrapped in crisp romaine lettuce leaves and topped with creamy avocado, juicy cherry tomatoes, and a vibrant sprinkle of fresh cilantro, this burrito is as satisfying as it is nutritious. With every bite, you'll enjoy a burst of bold flavors, all while keeping it gluten-free and paleo-friendly. Ideal for meal prep or a wholesome dinner, these low-carb burritos make healthy eating deliciously easy.
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Recipe Information
Ingredients
- 2 pounds Beef chuck roast
- 2 tablespoons Olive oil
- 1 medium, chopped Onion
- 4 cloves, minced Garlic
- 1 cup Beef broth
- 3 tablespoons Chipotle peppers in adobo sauce
- 2 tablespoons Apple cider vinegar
- 2 teaspoons Ground cumin
- 2 teaspoons Dried oregano
- 0.5 teaspoon Ground cloves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 whole Bay leaves
- 1 head, leaves separated Romaine lettuce
- 1 large, sliced Avocado
- 12 halved Cherry tomatoes
- 0.5 small, finely diced Red onion
- 0.5 cup, chopped Fresh cilantro
- 1 sliced into wedges Lime
Instructions
Heat the olive oil in a large skillet over medium-high heat.
Sear the beef chuck roast on all sides until nicely browned, about 3 minutes per side.
Transfer the beef to a slow cooker.
In the same skillet, add the chopped onion and minced garlic. Sauté until the onion is translucent, about 3-4 minutes.
Add the onion and garlic mixture to the slow cooker with the beef.
Pour in the beef broth, and add the chipotle peppers, apple cider vinegar, ground cumin, dried oregano, ground cloves, salt, black pepper, and bay leaves.
Cover and cook on low for 8 hours or until the beef is tender and shreds easily with a fork.
Once the beef is cooked, remove it from the slow cooker. Discard any large chunks of fat and the bay leaves. Shred the beef with two forks.
Return the shredded beef to the slow cooker and stir to combine with the juices.
To assemble the burrito, take a romaine leaf and top it with a generous portion of the shredded barbacoa beef.
Add sliced avocado, a few cherry tomato halves, diced red onion, and a sprinkle of fresh cilantro.
Squeeze a wedge of lime over the top before folding the leaf around the fillings.
Repeat with remaining ingredients to make additional burritos.
Serve immediately and enjoy your flavorful and low-carb barbacoa burritos.
Nutrition Facts
Calories |
524 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.5 g | 52% | |
| Saturated Fat | 13.5 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 651 mg | 28% | |
| Total Carbohydrate | 12.7 g | 5% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 3.3 g | ||
| Protein | 30.7 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 93 mg | 7% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 945 mg | 20% | |
*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.
