Slow Cooker Easy Burrito Roll Ups Recipes

SLOW COOKER BEEF BURRITOS

Steps:

• 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 4 hours or low 7-8 hours.
• Once beef is fork tender, remove from slow cooker with a fork and shred.
• Preheat oven to 400°F and remove all onions and peppers from sauce and add about ½ cup to the beef, just until moistened. Meanwhile, heat refried beans on the stovetop or in the microwave.
• Lay tortillas out on the counter and evenly divide hot refried beans and beef mixture in the center of each. Wrap tortillas (if you don't know how, most packages of tortillas will have directions on wrapping).
• Place the wrapped tortillas seam side down in a 9x13 pan. Top with sauce from slow cooker and cheese. Bake 10-15 minutes or until hot and cheese is melted.
• Serve with desired toppings.

SLOW COOKER ONE POT CHICKEN BURRITO FILLING

Steps:

• Add the onion, bell pepper, pinto beans, cilantro, salt, pepper, cumin, chili powder, and salsa to the slow cooker; mix well.
• Add the chicken breasts.
• DO NOT ADD THE RICE YET.
• Cover and cook on LOW for 6 hours without opening the lid during the cooking time.
• When the cooking time is done, shred the chicken with 2 forks. A
• Stir in the minute rice.
• Replace the lid and cook on HIGH for 20 minutes more. (see notes)
• Serve on tortillas with desired toppings.

SLOW COOKER CHILE COLORADO BEEF BURRITOS

Steps:

• Spray your slow cooker with non-stick cooking spray.
• Put beef, enchilada sauce, bouillon cubes, onion, green chiles, chipotle pepper sauce, cumin, oregano, and salt and pepper into slow cooker and cook on low for 7-8 hours, or until meat is very tender (you could also cook on high for maybe 3-4 hours).
• When beef is done (it will be very tender and flake off when stirred), turn oven on broil.
• On an oven-proof plate or baking pan, lay out a tortilla. Place on tortilla about 1/2 cup of the meat, drained by using a slotted spoon, and a spoonful or two of beans. Roll into a burrito.
• Pour some of the remaining enchilada sauce from the slow cooker over the burrito to cover it and top with cheese.
• Broil until cheese is bubbly, about 2-4 minutes.
• Makes 6-8 burritos, depending on how full you make them.