We regularly have Mexican foods on Tuesday nights, so this Slow Cooker Beef Burrito Recipe with Veggies is now firmly in our family dinner rotation. It’s easy to get going in the morning, it makes plenty for dinner and lunches the next day, and it’s super versatile. Oh and did I mention that it’s super yummy? It is!
Beef Burrito Recipe
Since starting a new job a few weeks ago that’s made our daily routine a bit busier, I’ve been trying to rely on our slow cooker more for weeknight dinners to make the 5-5:30 block a little less intense. The beauty of this meal is that there is a nice amount of vegetables right in the mix so you don’t have to worry about making additional sides, and those veggies add lots of flavor and moisture (and nutrition). They blend in though, so there aren’t big chunks to raise alarm bells. And you don’t need to precook the ground beef.
Family Dinners in the Slow Cooker
I never remember to use my slow cooker often enough, but when I do, I’m always so thankful. It’s so nice to know that dinner is underway no matter what happens when we get home at night. And that I can tend to the kids if they need my attention after a long day.
You can make the rice a few days ahead, or even store the filling or prepared burritos in the freezer until you’re ready to make this dinner. They hold together decently well without cheese, though everyone in my family loves these with cheese, so do add it if you can. Serve these burritos with salsa or sour cream for dipping and try not to stress if your toddler takes it apart and eats it in components. Because they very well might!
This recipe makes a decent amount of filling, so I use it to make 8 burritos, then serve any leftovers over rice or make them into burritos to store in the freezer for future meals.
Easy Beef Burrito Recipe for Kids
My 10 month old likes to feed herself the filling of these burritos, which again is pretty messy, but at least it makes her happy! And my older daughter loves picking up her beef burrito and eating it like a grown up!
Nutrition-wise, there is iron and protein from the beef, Vitamins A and C and fiber from the veggies, and fiber and complex carbs for balanced energy from the rice and tortillas.Print
If you want to make these vegetarian, try using 2 cups rinsed and drained black beans or pinto beans instead of the ground beef. Or, swap in ground lamb for ground beef for a yummy variation.
- 1 red, orange or yellow bell pepper, diced (about 1 cup)
- 1 medium onion, peeled and diced (about 1 cup)
- 1 large sweet potato, peeled and diced (about 4 cups)
- 4 garlic cloves, smashed and peeled
- 1 pound ground beef
- 3/4 cup salsa or crushed tomatoes
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon oregano
- 1 teaspoon salt
- 3 cups fully cooked short grain brown or white rice
- 8 fajita-size tortillas
- shredded lettuce, shredded cheese, and any other toppings you like!
- 1. Place the bell pepper, onion, sweet potato, and garlic into a food processor. Grind until finely chopped. Add to a slow cooker along with the beef, salsa, and spices. Cover and cook on HIGH for 4-5 hours or LOW for 7-8 hours.
- Stir in prepared rice and let sit for 5 minutes.
- Place about 1/2 cup into the center of each tortilla, sprinkle with cheese, and roll up into burritos. Serve warm.
I like the smaller size of tortillas since they are better portioned for kids. You can use larger burrito-size if you prefer.
Store the leftover filling and use as a topping for rice as burrito bowls. Or make additional burritos and wrap individually in plastic wrap or foil and store in the freezer. Remove from wrapping and reheat in the microwave for 1-2 minutes, turning halfway through.