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Beef and Bean Burrito

Super easy, fill the house with the aroma meal.

Course: Main Course, main dish
Cuisine: Mexican
Keyword: beans, beef, burrito, chuck
Servings: 4 servings
Author: HelenFern
  • 4 Tablespoons chili powder
  • 2 teaspoons cumin
  • 1 teaspoon lemon pepper
  • 1/2 teaspoon liquid smoke
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried, crush chipotle (or any dried chili pepper)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 Tablespoon salt
  • 2 to 2-1/2 pound boneless chuck blade roast
  • 1 14 oz can of refried beans (or pinto beans)
  • 4 large flour tortillas
  • various condiments
  1. Start by mixing up the spices and liquid smoke. Put them all in a bowl and blend them carefully with a wire whisk.

  2. Next, rub the entire roast, top, bottom and sides, with the mixture.

  3. Spray the crockpot with a little bit of oil (I use a spray pump from Pampered Chef that I fill with olive oil.

  4. Put the roast, fat side down and cover. Cook on high for two hours.

  5. Turn the temperature down to low, turn the meat, and cook for another 6 to 7 hours, turning about every two or three hours. It needs to be so tender you can shred it with a fork.  Note: You do not add liquid to this. The meat will create it's own.

  6. Prepare the condiments you like on burritos - Cilantro, avocado, cheese, sour cream (to name a few).

  7. Open a can of beans and mix in a little cumin and cheese. Heat in the oven, covered, for about 20 to 30 minutes. Warm some flour tortillas and build your burrito. That's it!

Recipe Notes

Condiment suggestions:

Chopped cilantro, salsa, cheese, avocado, sour cream, radishes, chopped onion, peppers