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

Ingredients

• 1.13 kgchuck roast, trimmed
• 227–284 gred enchilada sauce (reserve 567 g for assembly)
• 1 tsp (or 1 cube)beef bouillon
• 6 (about 25 cm across)burrito-size tortillas
• 2 cans, 425 g eachblack beans
• about 510 gColby cheese, shredded
• 567 gred enchilada sauce

Instructions

1. 1

   Slow-cook beef

   Put the chuck roast, 227–284 g of enchilada sauce and the beef bouillon in a slow cooker, keeping 567 g of sauce aside for later. Cook on LOW for 8 hours, or until the beef is easy to shred.

2. 2

   Shred beef

   Transfer the cooked beef to a cutting board and pull it apart with two forks. Freeze it for another meal if you like, or use it to make the burritos.

3. 3

   Prepare the oven

   Heat the oven to 180°C. Line a 23 × 33 cm baking dish with foil and coat it with non-stick cooking spray.

4. 4

   Fill tortillas

   Warm the tortillas in the microwave until soft. Fill each with ½ cup black beans, ½ cup shredded beef, ½ cup cheese and 2 tbsp enchilada sauce. Wrap them tightly and place seam-side down in the prepared dish.

5. 5

   Add the sauce

   Pour the remaining enchilada sauce over the burritos and scatter the leftover shredded cheese on top.

6. 6

   Bake and serve

   Cover the dish with foil coated in non-stick cooking spray and bake for 30 minutes. Serve hot from the dish.

What are smothered burritos?

A smothered burrito is a filled tortilla served under sauce, often with cheese melted over the top. This version is an American-style take, pairing slow-cooked beef and black beans with red enchilada sauce.

The beef cooks until tender while the filling stays substantial, and the oven warms the assembled burritos together. The recipe lists 55 minutes total, but the method also calls for 8 hours in the slow cooker, so plan for that cooking time separately.

Nutrition and macros by portion

The nutrition label shows one serving as written: 769 calories, 62g protein, 52g carbs, 35g fat.

The tortillas and black beans provide much of the carbohydrate, while the chuck roast supplies most of the protein. Cheese and beef contribute much of the fat; balance the plate with a fresh salad or vegetables alongside.

Why slow-cooked chuck works

Chuck roast is suited to long, gentle cooking, which makes it easy to pull into shreds. The smaller amount of enchilada sauce and bouillon go into the slow cooker with the beef.

Shred the roast once it is tender, then use the remaining sauce for filling and topping. If you cook the beef ahead, the method notes that it can be frozen for later.

Build a balanced filling

Beans: Each burrito gets ½ cup of black beans, adding a soft, hearty layer alongside the beef.

Beef: Use ½ cup of shredded meat per tortilla so the filling is spread evenly and the tortillas can be wrapped.

Cheese and sauce: Add ½ cup of cheese and 2 tbsp sauce inside each burrito, then finish with the remaining sauce and cheese on top.

Wrap without spilling

Soft tortillas are easier to fold around a generous filling, so warm them in the microwave first. Keep the filling centred, fold in the sides and roll tightly.

Set each burrito seam-side down in the dish to help it stay closed while baking. The recipe uses 10-inch tortillas, so smaller ones may be harder to fill with the same quantities.

Bake until hot

Covering the dish with foil keeps the burritos covered as they bake at 180°C for 30 minutes. The recipe does not specify a browning stage, so serve them straight from the oven once heated through.

Use care when removing the foil, as steam can escape. Serve from the baking dish so the sauce and melted cheese stay with each portion.

What to serve alongside

These burritos are filling on their own, but a crisp green salad or a simple side of vegetables can bring a fresh contrast to the rich beef, beans and cheese.

For a more substantial spread, serve with rice. Keep any extra side dishes lightly seasoned so they do not compete with the enchilada sauce.

Recipe notes & tips

• Trim the chuck roast before slow cooking, as directed in the ingredient list.
• Reserve the 567 g of sauce for assembly rather than adding it all to the slow cooker.
• Warm tortillas only until pliable so they are easier to wrap.
• Measure the filling into each tortilla to keep the burritos similar in size.
• Place the wrapped burritos seam-side down before pouring on the sauce.
• Plan around the 8-hour slow-cooker time, which is not reflected in the listed 55-minute total.

Variations

• Use pinto beans: Swap them for the black beans in the same quantity.
• Change the cheese: Use another shredded melting cheese in place of Colby.
• Adjust the sauce: Choose a milder or hotter red enchilada sauce to suit your preference.
• Make smaller burritos: Use smaller tortillas and divide the filling between more wraps.
• Freeze the beef: Cook and shred the roast ahead, then freeze it for a later batch of burritos.

Common mistakes to avoid

• Adding all the sauce to the slow cooker: Keep 567 g aside for assembly as the method specifies.
• Trying to wrap cold tortillas: Warm them until soft so they fold without splitting.
• Overfilling the tortillas: Use the stated amounts and wrap each one tightly.
• Placing burritos seam-side up: Set them seam-side down so they are less likely to open.
• Forgetting the long cook: The beef needs 8 hours on LOW, even though the listed total time is 55 minutes.

How to store

Refrigerate leftover burritos in a covered container for up to 3 days. Reheat in the oven, covered, until hot throughout; the shredded beef can also be frozen separately as described in the method.

Frequently asked questions