Lazy Chile Colorado Burritos
Lazy Chile Colorado Burritos with tender cubes of beef, enchilada sauce, cheese, and beans wrapped in a tortilla and smothered with more sauce and cheese!
- 2 lbs Beef Roast Cubed
- 3 cubes Beef Bouillon
- 20 oz Red Enchilada Sauce
- 8, 8 in Flour Tortillas
- 1 cup Refried Beans (1/2 16 oz Can)
- 1 cup Colby Jack Cheese Grated
Spray the inside of a 6 qt slow cooker with cooking spray, or line slow cooker with a protective liner.
Dice beef into 2 inch pieces (try to get all pieces roughly the same size and shape).
Add cubed beef and beef bouillon cubes to the slow cooker.*
Cover the beef with enchilada sauce.
Cover slow cooker and cook, on low, for 7-8 hours until beef is tender and easily flakes with a fork.
Set oven to the broil setting.
Place tortillas on a microwave-safe plate and cover with a damp paper towel. Microwave for 30 seconds, or until warm.
Warm beans in a microwave safe bowl or in a pan on the stove.
Place one tortilla on a baking sheet, or other oven safe dish, and spread 1-2 tablespoons of refried beans down the middle of the tortilla. Top beans with 1/8 of meat (shredding cubes if desired) and 1-2 tablespoons of sauce. Add a tablespoon of grated cheese.
Tuck in two sides of the burrito and roll the burrito securely from the other direction.
Repeat filling and rolling burritos with remaining ingredients.
Top the burritos with remaining sauce mixture and 1-2 more tablespoons of grated cheese.
Broil burritos in the oven for about 5 minutes until cheese is melted and sauce begins to dry on the edges of the burrito.
Nutrition: Fat 19 g, Carbohydrate 28 g, Dietary Fiber 2 g, Protein 31 g, Sodium 1211 mg
*If worried about the sodium content, reduce number of bouillon cubes used.
--Recipe adapted from Food Pusher.