Super Easy Smothered Burritos w/ Shredded Beef (Family Favorite!)

5 from 2 votes

Super Easy Smothered Burritos w/ Shredded Beef (Family Favorite!)

These super easy Smothered Burritos are made with slow cooker shredded beef, black beans, cheese, and red enchilada sauce! With 6 ingredients and only a few minutes of hands-on time these wet burritos make for a quick, flavor-packed weeknight dinner!

Prep Time25

Cook Time30

Slow Cooker Time8

Course: Dinner

Cuisine: American, Mexican

Servings: large burritos

Calories: 769kcal

Author: Borrowed Bites

Equipment

Ingredients

Slow Cooker Shredded Beef

2.5 pounds chuck roast trimmed (You can use larger, but there may be leftovers)
8-10 ounces red enchilada sauce (leave 20 ounces for assembly later)
1 teaspoon beef bouillon or 1 cube

Smothered Burritos

6 burrito-size tortillas Mine are 10 inches across
2 15 ounce cans black beans
4½ cups colby cheese shredded
20 ounces red enchilada sauce

Instructions

Slow Cooker Shredded Beef

Place the chuck roast, 8-10 ounces of enchilada sauce (reserving 20 ounces for later), and bouillon cube in the slow cooker. Cook on LOW for 8 hours, or until the meat easily shreds.
2.5 pounds chuck roast, 8-10 ounces red enchilada sauce, 1 teaspoon beef bouillon
Once the beef is ready, pull it out onto a cutting board and shred it into pieces using two forks. At this point you can freeze the meat for later, or you can make it into burritos for dinner.

Smothered Burritos

Preheat the oven to 350 degrees. Line a 9x13 pan with foil and spray with non-stick cooking spray.
Warm your tortillas in the microwave until soft, then assemble each burrito with ½ cup of black beans, ½ cup of shredded beef, ½ cup of cheese, and 2 tablespoon of enchilada sauce. Wrap the burritos tightly and set them seam-side down in the prepared pan.
6 burrito-size tortillas, 2 15 ounce cans black beans, 4½ cups colby cheese, 20 ounces red enchilada sauce
Pour the remaining enchilada sauce on the burritos and sprinkle with leftover shredded cheese.
Cover the pan with non-stick sprayed foil and bake for 30 minutes. Serve hot from the pan.
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Notes

Tips & Tricks

Make sure to warm your tortillas before wrapping the burritos to prevent them from breaking. I love using this tortilla warmer in the microwave, but you can also wrap them in damp paper towels.
The enchilada sauce makes or breaks smothered wet burritos, so use your favorite! Ours is Rosarita red sauce (this isn’t sponsored, we really do love it).

Freezing:

Once the meat is shredded, allow to cool and freeze in a zipper bag for up to 3 months. Thaw at room temperature or in the fridge overnight, then assemble the burritos as directed.

Nutrition