Slow Cooker Beef Burritos Recipe

Slow Cooker Beef Burritos Recipe

How To Make Slow Cooker Beef Burritos

These beef burritos are oozing with flavor and are amazingly tender because they are slow-cooked with enchilada sauce, peppers, and cheese.

Preparation: 20 minutes
Cooking: 4 hours 40 minutes
Total: 5 hours



  • 2lbscubed chuck roast,or stewing beef
  • 1tbspolive oil
  • 1large onion,chopped
  • 1poblano pepper,chopped
  • 2clovesgarlic,minced
  • 1jalapeno,chopped
  • 19ozenchilada sauce,(1 can) or homemade sauce
  • 1canrefried beans
  • 8flour tortillas,(12-inch)
  • 2cupsmonterey jack cheese

For Optional Toppings:

  • sour cream
  • tomatoes,chopped
  • cilantro


  1. In a large pan brown beef cubes with oil. Place in crockpot with onion, poblano pepper, jalapeno, and garlic and cover with enchilada sauce. Cook on High for 4 hours or Low for 7 to 8 hours.

  2. Once beef is fork tender, remove from slow cooker with a fork and shred.

  3. Preheat oven to 400 degrees F and remove all onions and peppers from the sauce and add about ½ cup to the beef, just until moistened. Meanwhile, heat refried beans on the stovetop or in the microwave.

  4. Lay tortillas out on the counter and evenly divide hot refried beans and beef mixture in the center of each. Wrap tortillas.

  5. Place the wrapped tortillas seam side down in a 9×13-inch pan. Top with sauce from slow cooker and cheese. Bake for 10 to 15 minutes or until hot and cheese is melted.

  6. Serve with desired toppings. Enjoy!


  • Calories: 697.58kcal
  • Fat: 30.14g
  • Saturated Fat: 13.19g
  • Trans Fat: 0.39g
  • Monounsaturated Fat: 12.44g
  • Polyunsaturated Fat: 3.34g
  • Carbohydrates: 53.75g
  • Fiber: 6.57g
  • Sugar: 9.93g
  • Protein: 53.79g
  • Cholesterol: 135.93mg
  • Sodium: 1915.50mg
  • Calcium: 486.55mg
  • Potassium: 1062.75mg
  • Iron: 8.37mg
  • Vitamin A: 112.91µg
  • Vitamin C: 30.58mg
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