Slow Cooker Easy Burrito Roll Ups Recipes

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SLOW COOKER BEEF BURRITOS



Slow Cooker Beef Burritos image

This is a delicious Slow Cooker Beef Burrito recipe loaded with tender shredded beef and beans!

Provided by Holly Nilsson

Categories     Dinner     Entree

Time 5h

Number Of Ingredients 13

2 pounds cubed chuck roast (or stewing beef)
1 tablespoon olive oil
1 large onion (chopped)
1 poblano pepper (chopped)
2 cloves garlic (minced)
1 jalapeno (chopped)
1 can enchilada sauce (or homemade sauce (at least 19 ounces))
1 can refried beans
8 12" flour tortillas
2 cups Monterey Jack cheese
sour cream
tomatoes (chopped)
cilantro

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.

Nutrition Facts : Calories 567 kcal, Carbohydrate 24 g, Protein 42 g, Fat 34 g, SaturatedFat 16 g, Cholesterol 138 mg, Sodium 603 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

SLOW-COOKER EASY BURRITO ROLL-UPS



Slow-Cooker Easy Burrito Roll-Ups image

Simmer the fabulous chicken and bean filling for burritos in the slow cooker.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 8h20m

Yield 12

Number Of Ingredients 11

1 can (15 oz) black beans, drained, rinsed
2 1/2 lb boneless skinless chicken thighs
2 cloves garlic, minced
2 tablespoons chopped chipotle chiles in adobo sauce (from 7- to 11-oz can)
1 teaspoon ground cumin
1 cup Old El Paso™ Thick 'n Chunky salsa
12 flour tortillas (10 inch)
1 cup sour cream
1 1/2 cups shredded Colby-Monterey Jack cheese blend (6 oz)
1/2 cup sliced ripe olives
1/2 cup chopped fresh cilantro

Steps:

  • In 3- to 4-quart slow cooker, layer beans, chicken thighs, garlic, chiles, cumin and salsa.
  • Cover; cook on Low setting 7 to 8 hours.
  • About 15 minutes before serving, heat oven to 350°F. Wrap tortillas in foil; heat in oven about 15 minutes or until warm. Meanwhile, place all topping ingredients in individual serving dishes.
  • Remove chicken from slow cooker; place on large plate. With fork or potato masher, mash beans slightly to thicken sauce. Shred chicken with 2 forks; return to slow cooker and mix with bean mixture to moisten.
  • Have guests place warm tortilla on serving plate. Spoon about 1/2 cup chicken mixture onto tortilla; top with desired toppings. Fold sides of tortilla over filling; secure with toothpick.

Nutrition Facts : Calories 520, Carbohydrate 49 g, Cholesterol 85 mg, Fat 2, Fiber 4 g, Protein 33 g, SaturatedFat 9 g, ServingSize 1/12 of Recipe, Sodium 760 mg, Sugar 3 g, TransFat 1 g

BRUNCH BURRITOS



Brunch Burritos image

I like to use a second slow cooker to keep the tortillas warm and pliable when I serve these hearty burritos. Just place a clean wet cloth in the bottom, then cover it with foil and add your tortillas.-Beth Osburn, Levelland, Texas

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 4h30m

Yield 10 servings.

Number Of Ingredients 12

1 pound bulk pork sausage, cooked and drained
1/2 pound bacon strips, cooked and crumbled
18 large eggs, lightly beaten
2 cups frozen shredded hash brown potatoes, thawed
1 large onion, chopped
1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
1 can (4 ounces) chopped green chiles
1 teaspoon garlic powder
1/2 teaspoon pepper
2 cups shredded cheddar cheese
10 flour tortillas (10 inches), warmed
Optional toppings: Jalapeno peppers, salsa and hot pepper sauce

Steps:

  • In a large bowl, combine the first 9 ingredients. Pour half of the egg mixture into a 4- or 5-qt. slow cooker coated with cooking spray. Top with half of the cheese. Repeat layers., Cook, covered, on low 4-5 hours or until center is set and a thermometer reads 160°., Spoon 3/4 cup egg mixture across center of each tortilla. Fold bottom and sides of tortilla over filling and roll up. Add toppings of your choice.

Nutrition Facts : Calories 683 calories, Fat 38g fat (15g saturated fat), Cholesterol 449mg cholesterol, Sodium 1650mg sodium, Carbohydrate 41g carbohydrate (3g sugars, Fiber 7g fiber), Protein 35g protein.

SLOW-COOKER BREAKFAST BURRITOS



Slow-Cooker Breakfast Burritos image

Prep these tasty, hearty burritos the night before for a quick breakfast in the morning or let them cook while you are away on a weekend afternoon for an easy supper. -Anna Miller, Churdan, Iowa

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 4h10m

Yield 12 servings.

Number Of Ingredients 9

1 pound bulk pork sausage
1 package (28 ounces) frozen O'Brien potatoes, thawed
2 cups shredded sharp cheddar cheese
12 large eggs
1/2 cup 2% milk
1/4 teaspoon seasoned salt
1/8 teaspoon pepper
12 flour tortillas (8 inches)
Optional toppings: Salsa, sliced jalapenos, chopped tomatoes, sliced green onions and cubed avocado

Steps:

  • In a large skillet, cook sausage over medium heat until no longer pink, 8-10 minutes, breaking into crumbles; drain., In a greased 4- or 5-qt. slow cooker, layer potatoes, sausage and cheese. In a large bowl, whisk eggs, milk, seasoned salt and pepper until blended; pour over top., Cook, covered, on low 3-3/4 to 4-1/4 hours or until eggs are set and a thermometer reads 160°. Uncover and let stand 10 minutes. Serve in tortillas with toppings of your choice.

Nutrition Facts : Calories 359 calories, Fat 15g fat (6g saturated fat), Cholesterol 205mg cholesterol, Sodium 480mg sodium, Carbohydrate 39g carbohydrate (2g sugars, Fiber 3g fiber), Protein 16g protein.

SLOW COOKER BREAKFAST BURRITO BAKE



Slow Cooker Breakfast Burrito Bake image

Start before you go to bed, and this overnight breakfast burrito bake will be ready when everyone wakes up in the morning! Just set out bowls of shredded cheese, diced avocado, hot sauce, salsa, cilantro, and onion and let your guests customize and roll their own delicious breakfast burritos. Want to stretch this even further and serve it for a fun brunch? Use 6-inch tortillas and serve with mimosas!

Provided by NicoleMcmom

Categories     Breakfast Burritos

Time 3h40m

Yield 12

Number Of Ingredients 11

2 pounds bulk breakfast sausage
1 medium onion, finely chopped
1 medium bell pepper, finely chopped
cooking spray
1 (16 ounce) package frozen shredded hash browns
2 ½ cups shredded Cheddar cheese
12 large eggs
1 cup milk
1 teaspoon kosher salt
½ teaspoon ground black pepper
12 (10 inch) flour tortillas, warmed

Steps:

  • Heat a large skillet over medium-high heat. Add sausage and cook, breaking it up with the back of a spoon, until lightly browned and crumbly, about 8 minutes. Add onion and bell pepper; cook until onion is softened, about 5 more minutes. Blot any excess oil in the pan with a paper towel. Continue to cook until sausage is cooked completely, 5 to 7 more minutes. Remove from the heat. (This step can be done 1 day ahead.)
  • Spray a slow cooker with cooking spray. Add sausage mixture, hash browns, and Cheddar cheese.
  • Whisk eggs, milk, salt, and pepper together in a bowl until well blended. Pour into the slow cooker and stir until evenly combined. Cook on Low 6 to 8 hours or on High for 3 to 4 hours, stirring after the first hour.
  • Serve mixture inside warmed tortillas with desired toppings.

Nutrition Facts : Calories 746.3 calories, Carbohydrate 46.4 g, Cholesterol 263.8 mg, Fat 51.4 g, Fiber 3.1 g, Protein 28.4 g, SaturatedFat 20 g, Sodium 1347 mg

BURRITO-STUFFED CHICKEN ROLLUPS RECIPE BY TASTY



Burrito-Stuffed Chicken Rollups Recipe by Tasty image

Here's what you need: olive oil, onion, bell peppers, jalapeño, garlic, salt, pepper, boneless, skinless chicken breasts, paprika, dried oregano, cumin, garlic powder, refried bean, tomatoes, black beans, tomato sauce, chipotle peppers in adobo sauce, tomato paste, lime juice, cotija cheese, cooked rice, avocado, sour cream, pico de gallo

Provided by Matthew Johnson

Categories     Dinner

Yield 8 servings

Number Of Ingredients 24

1 tablespoon olive oil
1 onion, chopped
2 bell peppers, seeded and chopped
1 jalapeño, seeded and chopped
4 cloves garlic
salt, to taste
pepper, to taste
4 boneless, skinless chicken breasts
1 tablespoon paprika
1 tablespoon dried oregano
1 tablespoon cumin
1 tablespoon garlic powder
15 oz refried bean, 1 can
3 tomatoes, seeded, chopped
15 oz black beans, 1 can, drained and rinsed
15 oz tomato sauce, 1 can
3 chipotle peppers in adobo sauce
3 tablespoons tomato paste
¼ cup lime juice
2 cups cotija cheese, divided
cooked rice, to serve
avocado, to serve
sour cream, to serve
pico de gallo, to serve

Steps:

  • Preheat oven to 400°F (200°C).
  • Add a tablespoon of olive oil to a skillet over medium-high heat. Once the oil begins to shimmer, add the onion, bell peppers, jalapenos, garlic, salt, and pepper. Cook, stirring occasionally, until golden brown and caramelized, about 15 minutes. Set aside to cool
  • Place 4 chicken breasts in a bowl near a wide work surface.
  • Combine the salt, pepper, paprika, oregano, cumin, garlic powder in a small bowl, and mix together with a fork.
  • Pour half of the spice mixture onto the chicken, set the other half aside to use later.
  • Rub all the spices onto the chicken until completely coated.
  • To pound out the chicken, first take a chicken breast and butterfly it by slicing half way into it to open it like a book, making sure not to slice it all the way through. Cover the breast with parchment paper or plastic wrap. Gently pound the meat with a mallet or rolling pin until it is evenly flattened, about ¼ inch (6 mm) in thickness.
  • Onto each pounded chicken breast, rub on about 2 tablespoons refried beans, 1 tablespoon chopped tomatoes, 1 tablespoon cotija cheese, and 1 tablespoon cooked black beans. Make sure to not overfill the pounded chicken.
  • Carefully roll the chicken breast until the ends overlap and then place the chicken into a greased baking dish.
  • Bake for 20 minutes or until the chicken is fully opaque and reaches at least 165°F (75°C).
  • For the chipotle sauce, add the tomato sauce, chipotle peppers, tomato paste, lime juice, and the remaining spice mixture to a blender and puree until smooth.
  • Pour the sauce over the cooked chicken roll ups and sprinkle with more cotija cheese.
  • Broil for 5 minutes or until the sauce bubbles and the cheese melts and browns slightly.
  • Serve with cooked rice, avocado, sour cream, and/or pico de gallo.
  • Enjoy!

Nutrition Facts : Calories 414 calories, Carbohydrate 33 grams, Fat 15 grams, Fiber 9 grams, Protein 37 grams, Sugar 8 grams

SLOW COOKER BEEF AND BEAN BURRITOS



Slow Cooker Beef and Bean Burritos image

Make and share this Slow Cooker Beef and Bean Burritos recipe from Food.com.

Provided by greysangel

Categories     One Dish Meal

Time 9h10m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 lb london broil beef
1 (1 1/4 ounce) package taco seasoning mix
cooking spray
1 cup chopped onion
1 large bell pepper, sliced
2 chopped garlic cloves
2 tablespoons white vinegar
1 (4 1/2 ounce) can chopped green chilies
1 (16 ounce) can fat-free refried beans
8 (8 inch) fat free tortillas
3/4 cup shredded monterey jack cheese (you can also use Kraft 2%)
1 1/2 cups chopped plum tomatoes
3/4 cup nonfat sour cream

Steps:

  • Trim fat from meat; rub seasoning mix over both sides of meat.
  • Place meat in an electric slow cooker coated with cooking spray.
  • Add ingredients through green chiles.
  • Cover with lid; cook on low-heat setting for 9 hours.
  • Remove meat from slow cooker, reserving cooking liquid.
  • Shred meat with two forks.
  • Combine meat and reserved cooking liquid; stir well.
  • Add refried beans stirring to combine.
  • Warm tortillas according to package directions.
  • Spoon a heaping 1/3 cup meat mixture.
  • Top each with 2 tablespoons cheese, 2 tablespoons tomato, and 1 tablespoon sour cream; roll up.

Nutrition Facts : Calories 457.7, Fat 16, SaturatedFat 8, Cholesterol 96.9, Sodium 1429.9, Carbohydrate 39.6, Fiber 9.7, Sugar 12.1, Protein 39.7

CRISPY ROLLED BREAKFAST BURRITO



Crispy Rolled Breakfast Burrito image

I've always loved the idea of a breakfast burrito, but I've never been crazy about the execution. It always seemed like we were rolling up a bunch of random breakfast ingredients in a tortilla. Plus, it always bothered me that just a little of the top and bottom got browned, I mean, what about the sides? Here I'm going to show you a technique that takes care of both of those issues and will work no matter what ingredients you decide to use.

Provided by Chef John

Time 50m

Yield 2

Number Of Ingredients 13

4 slices bacon
1 large russet potato, peeled and cubed
salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
¼ cup sliced onion
¼ cup sliced bell pepper
1 cup grated Cheddar cheese
4 large eggs, beaten
2 (10 inch) flour tortillas
1 teaspoon hot sauce, or to taste
1 medium avocado, cubed
2 tablespoons sour cream
1 tablespoon fresh cilantro leaves, or to taste

Steps:

  • Place bacon in a cold, nonstick pan over medium to medium-high heat. Cook until browned, crisp, and foamy, about 10 minutes. Turn off the heat, remove to a paper towel-lined plate, and set aside.
  • Place cubed potatoes into the pan of bacon fat and set heat to medium. Season with salt, black pepper, and cayenne. Cook, tossing and turning occasionally, until the potatoes are browned, crispy, and tender, 8 to 10 minutes. Add onions and peppers, and cook until they soften up a bit, 2 to 3 minutes. Transfer everything into a strainer set over a bowl to drain excess bacon fat.
  • To make one breakfast burrito, place 2 strips cooked bacon back in the pan. Turn heat to medium and scatter 1/2 of the potato mixture in and around. Scatter over 1/2 of the Cheddar cheese as evenly as possible, and then pour 2 beaten eggs over top.
  • Tilt the pan to make sure the egg is evenly distributed. Place a tortilla over the top and press down lightly into the rest of the ingredients. Cook just until the eggs firm up enough to flip, about 1 minute. Use a spatula to carefully, but confidently, flip everything over so the tortilla is now on the bottom. Cook until the tortilla is as browned and crispy as you like, 2 to 3 minutes.
  • Remove from the heat and transfer onto a plate. Roll into a burrito and serve with hot sauce, avocado, sour cream, and cilantro. Repeat to cook remaining burrito.

Nutrition Facts : Calories 1032.9 calories, Carbohydrate 82 g, Cholesterol 457.5 mg, Fat 59.6 g, Fiber 13.7 g, Protein 45.7 g, SaturatedFat 22.9 g, Sodium 1440.8 mg, Sugar 5.9 g

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