Slow Cooker Beef Burritos
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender shredded beef and refried beans wrapped in tortillas with cheese and sour cream, then baked in enchilada sauce. A slow-cooker comfort meal that feeds a crowd with minimal effort. Serve with fresh toppings.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 pounds beef chuck roast (cubed, or stewing beef)
- 1 tablespoon olive oil
- 1 large onion (chopped)
- 1 poblano pepper (chopped)
- 2 cloves garlic (minced)
- 1 jalapeño (chopped)
- 1 (19 ounce each) can red enchilada sauce
- 1 (16 ounce each) can refried beans
- 8 (12-inch each) flour tortillas
- 2 cups shredded Monterey jack cheese
- sour cream
- diced fresh tomatoes
- chopped fresh cilantro
At a glance
PER SERVING · TIME 300M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 4h 40m
- Sodium
- 1926mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 972mg
- Calcium
- 532mg
- Iron
- 9mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1926MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.