Low Fat Barbacoa Burrito
Elevate your weeknight dinner routine with this flavorful and guilt-free Low Fat Barbacoa Burrito recipe! Packed with zesty, slow-cooked lean beef brisket infused with chipotle, lime, and a medley of spices, this dish offers all the satisfying richness of traditional barbacoa without excess fat. Wrapped in wholesome whole wheat tortillas and layered with crisp romaine lettuce, juicy tomatoes, fresh cilantro, creamy reduced-fat sour cream, and buttery avocado slices, each bite is a vibrant explosion of flavor and texture. Perfect for meal prep or a casual gathering, this healthy twist on a classic Mexican favorite is easy to make with minimal prep and a hands-off slow cooking method. Whether you’re craving a protein-packed meal or looking to shake up taco night, these burritos deliver delicious results in every roll!
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Recipe Information
Ingredients
- 1 lb Lean beef brisket
- 1 cup Beef broth, low sodium
- 2 tbsp Apple cider vinegar
- 2 tbsp Lime juice
- 2 tbsp Canned chipotle peppers in adobo sauce
- 1 tsp Cumin, ground
- 1 tsp Dried oregano
- 4 units Garlic cloves, minced
- 1 unit Bay leaf
- 4 units Whole wheat tortillas
- 1 cup Romaine lettuce, shredded
- 1 cup Tomatoes, diced
- 0.5 cup Red onion, diced
- 0.25 cup Fresh cilantro, chopped
- 0.5 cup Reduced-fat sour cream
- 1 unit Avocado, sliced
Instructions
Begin by trimming any visible fat off the beef brisket to ensure lean protein. Cut the brisket into large chunks.
In a slow cooker, combine beef broth, apple cider vinegar, lime juice, chipotle peppers with adobo sauce, ground cumin, dried oregano, minced garlic, and bay leaf. Stir the mixture to blend.
Add the brisket chunks into the slow cooker and ensure they are well coated with the marinade.
Cover the slow cooker and set it to cook on low heat for about 4 to 5 hours, or until the beef is tender and easily shredded with a fork.
Once cooked, remove the beef from the slow cooker and shred with two forks. Set aside the beef, discarding any excess liquid or fat in the cooker.
Warm the whole wheat tortillas in a dry skillet or microwave, making them pliable for wrapping.
Assemble each burrito by laying a tortilla flat and adding a portion of shredded beef in the center. Top with shredded romaine lettuce, diced tomatoes, diced red onion, fresh cilantro, a dollop of reduced-fat sour cream, and a few slices of avocado.
Fold in the sides of the tortilla, then roll from the bottom to envelop all the ingredients securely.
Slice the burrito in half for easy handling and serve immediately with extra lime wedges if desired.
Nutrition Facts
Calories |
2272 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.2 g | 145% | |
| Saturated Fat | 38.9 g | 194% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 421 mg | 140% | |
| Sodium | 2056 mg | 89% | |
| Total Carbohydrate | 151.7 g | 55% | |
| Dietary Fiber | 32.7 g | 117% | |
| Total Sugars | 22.2 g | ||
| Protein | 164.0 g | 328% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 556 mg | 43% | |
| Iron | 23.4 mg | 130% | |
| Potassium | 4356 mg | 93% | |
*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.
