About this Recipe

By: Rachel

Some nights just call for something easy, cozy, and totally satisfying—and for me, that’s shredded beef burritos. The slow cooker does all the work, and the result is a meal that’s hearty, customizable, and freezer-friendly. What’s not to love?

Why the Slow Cooker Is My Kitchen MVP

The slow cooker is one of my favorite kitchen tools. When I have a busy week, it is so nice to be able to just toss in a few ingredients, turn it on, and have dinner ready to go by the time I get home from work (it doesn’t hurt that this also fills the house with an incredible aroma!)

Shredded Beef Burritos Without Heating Up the Kitchen

On hot summer days, the slow cooker is a great way to prepare hot food when the last thing you want to do is turn on your oven or stand over a blazing grill. Thanks to the slow cooker, you can deliver hearty, satisfying meals while keeping your kitchen cool.

Slow-Cooked Meat Works So Well for Shredded Beef Burritos

One of my go-to weeknight recipes is shredded meat, which turns out incredibly juicy and tender in the slow cooker. It’s perfect for tacos, enchiladas, burritos, and more. In fact, my Slow-Cooker Mexican Beef is the ultimate filling for a satisfying, customizable shredded burrito.

And the beauty of it? Once you’ve got that tender beef ready, the rest is just layering all your favorite things inside a warm tortilla.

What to Put in Your Shredded Beef Burritos

I like to build mine with layers of tender beef, creamy refried beans, bright green salsa, fluffy rice, crunchy cabbage, green onions, and melted cheese— all wrapped up in a warm tortilla. It is comfort food at its best.

There’s no wrong way to build these shredded beef burritos. You can mix and match based on what you’ve got. Swap in black beans, add some pickled onions, or throw in a handful of chopped cilantro. Honestly, it’s actually the kind of meal that works when you’re cleaning out the fridge or planning ahead.

Freezer-Friendly Shredded Beef Burritos for Busy Nights

And the best thing about burritos? They freeze beautifully. I usually double the recipe so I can stash a few extras in the freezer. That way, a delicious, homemade meal is always just a few minutes away—even on the busiest nights, or anytime a craving happens to strike. Full freezing and reheating instructions are down in the shredded beef burritos recipe, but trust me: your future self will thank you.

Shredded Beef Burritos

Warm flour tortillas stuffed with flavorful shredded beef, creamy refried beans, tangy green salsa, cheese, rice, green onions, and cabbage make for a delicious, filling meal that freezes beautifully.

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Prep Time 10

Cook Time 25

Meal Type Main Dish

Yield servings

Equipment

Slow Cooker (Optional, if making your own shredded beef. You can swap in premade shredded beef, or other shredded meat, like chicken or pork).

Ingredients

4 flour tortillas, burrito-size
1 cup (180g) refried beans
1 cup (120g) shredded Jack cheese
½ recipe Slow-Cooker Mexican Beef or 1 ½ cups (240g) other shredded, Mexican-style beef
1 cup (200g) cooked rice
1 cup (70g) shredded cabbage
4 tablespoons chopped green onions
½ cup (120g) green salsa (homemade or jarred)

Step by Step Instructions

Step 1

Preheat your oven to 375°F (190°C). Line a sheet pan with parchment, and set aside.

Step 2

Warm your tortillas, which will make them easier to fold.

Step 3

To make the burritos, you will divide the ingredients equally between the four tortillas. While you can measure, it may be easiest to eyeball the amount.

Step 4

Spread the tortilla with refried beans, leaving a border around the edges. Add the cheese, shredded beef, rice, cabbage, and green onions, then drizzle with green salsa.

Step 5

Fold the burrito tightly by folding in the edges and rolling to seal.

Notes:

If serving immediately: Place the finished burritos seam-side down on the lined sheet pan. Bake the burritos for 12 minutes, then turn and bake for 12 minutes on the remaining side.
If freezing: Please seam-side down on a parchment-lined sheet pan and freeze the burritos for about 4 hours, roll each burrito in foil, then transfer to a freezer-proof storage bag.
To reheat from frozen: Bake the burritos on a parchment-lined sheet pan at 350°F (180°C) for 40 minutes. Remove the foil, and bake until browned and crispy, another 12-15 minutes, and serve hot.

Beverage Pairing

By: Olivia

You will want a pairing of similarly bold flavors as the beef burritos! Fantastic options include Grenache, Zinfandel, Syrah, or Cabernet Franc. The first two grapes will introduce some fruitiness while being rich and soft, and the last two grapes will bring out the spice and savory notes. If you are at Violet Wine before preparing these burritos, grab Maison Ventenac Eve Syrah. You will not regret it!