Soy-Free Barbacoa Burrito
Elevate your burrito game with this rich and flavorful Soy-Free Barbacoa Burrito recipe, perfect for anyone seeking a deliciously hearty, allergen-friendly meal. Tender, slow-cooked beef chuck roast is seasoned with a fragrant blend of chili powder, cumin, oregano, garlic, and apple cider vinegar, resulting in a juicy, melt-in-your-mouth protein base. Wrapped in warm flour tortillas and layered with fluffy white rice, savory black beans, gooey shredded cheese, zesty pico de gallo, and fresh cilantro, each bite bursts with bold and comforting flavors. Ready in just 20 minutes of prep time and a few hours of slow cooking, this recipe ensures effortless yet impressive results. Serve your burritos warm with a squeeze of fresh lime for a vibrant finish. Whether it's a weeknight dinner or meal prep for busy days, this soy-free twist on a classic barbacoa burrito hits all the right notes!
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Recipe Information
Ingredients
- 2 pounds Beef chuck roast, trimmed and cut into chunks
- 1 cup Beef broth
- 2 tablespoons Chili powder
- 1 tablespoon Ground cumin
- 2 teaspoons Dried oregano
- 4 Garlic cloves, minced
- 2 tablespoons Apple cider vinegar
- 2 Bay leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 Large flour tortillas
- 2 cups Cooked white rice
- 1 cup Canned black beans, drained and rinsed
- 1 cup Shredded cheese
- 1 cup Pico de gallo
- 0.5 cup Chopped fresh cilantro
- 1 Lime, cut into wedges
Instructions
In a slow cooker, combine beef broth, chili powder, ground cumin, dried oregano, minced garlic, apple cider vinegar, bay leaves, salt, and black pepper.
Add the beef chunks to the slow cooker and toss to coat them thoroughly with the spice mixture.
Cover and cook on low for 6-8 hours or on high for 4-5 hours, until the beef is tender and easily shredded with a fork.
Once cooked, remove the beef from the slow cooker and use two forks to shred the meat.
Remove and discard the bay leaves from the liquid in the slow cooker, then return the shredded beef to the liquid to keep it moist.
Warm the flour tortillas in a dry skillet or in the microwave until pliable.
To assemble the burrito, lay one tortilla on a flat surface and add a scoop of shredded barbacoa, followed by cooked white rice, black beans, shredded cheese, pico de gallo, and a sprinkle of freshly chopped cilantro.
Fold the sides of the tortilla over the filling, then roll up tightly from the bottom to create a burrito.
Repeat the process with the remaining tortillas and fillings.
Serve the burritos warm with lime wedges on the side for squeezing over the top.
Nutrition Facts
Calories |
4168 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 238.7 g | 306% | |
| Saturated Fat | 101.7 g | 508% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 802 mg | 267% | |
| Sodium | 8333 mg | 362% | |
| Total Carbohydrate | 273.2 g | 99% | |
| Dietary Fiber | 34.6 g | 124% | |
| Total Sugars | 11.2 g | ||
| Protein | 249.4 g | 499% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1557 mg | 120% | |
| Iron | 48.9 mg | 272% | |
| Potassium | 4752 mg | 101% | |
*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.
