Gluten-Free Barbacoa Burrito

Satisfy your cravings with this flavorful Gluten-Free Barbacoa Burrito recipe, a hearty and wholesome meal that's perfect for gluten-free diets. Tender, slow-cooked beef chuck roast is infused with a smoky chipotle marinade featuring bold spices like cumin, oregano, and a hint of ground cloves. Paired with fluffy white rice, savory black beans, crisp shredded lettuce, and a medley of toppings—including fresh salsa, creamy sour cream, and sharp cheddar cheese—all wrapped in a warm, gluten-free tortilla, this burrito is a fiesta of flavors in every bite. With minimal prep and a slow cooker doing all the heavy lifting, this dish is as convenient as it is satisfying, making it ideal for weeknight dinners or meal prep. Don't forget the fresh cilantro for the perfect finishing touch!

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:360 mins

Total Time:380 mins

Servings: 4

Ingredients

• 2 pounds Beef chuck roast
• 2 tablespoons Chipotle peppers in adobo sauce
• 1 medium, chopped Red onion
• 4 minced Garlic cloves
• 2 teaspoons Ground cumin
• 1 teaspoon Dried oregano
• 0.5 teaspoon Ground cloves
• 1 cup Beef broth
• 2 tablespoons Apple cider vinegar
• 2 tablespoons Lime juice
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 cups Cooked white rice
• 1 cup Cooked black beans
• 4 large Gluten-free tortillas
• 1 cup Shredded lettuce
• 1 cup Salsa
• 0.5 cup Sour cream
• 1 cup Shredded cheddar cheese
• 0.5 cup, chopped Cilantro

Directions

Step 1

Cut the beef chuck roast into large chunks and season with salt and black pepper.

Step 2

In a blender, combine chipotle peppers, chopped red onion, minced garlic, ground cumin, dried oregano, ground cloves, beef broth, apple cider vinegar, and lime juice. Blend until smooth to make the marinade.

Step 3

Place the beef chunks in a slow cooker and pour the marinade over the beef. Stir to coat the meat thoroughly.

Step 4

Cover the slow cooker and cook on low for 6 hours or until the meat is tender and easily shredded with a fork.

Step 5

Once cooked, use two forks to shred the beef inside the slow cooker, then mix it well with the juices.

Step 6

Warm the gluten-free tortillas according to package directions to make them pliable.

Step 7

To assemble the burritos, lay a tortilla flat and add a layer of cooked white rice in the center.

Step 8

Top the rice with a scoop of shredded barbacoa beef, followed by cooked black beans.

Step 9

Add shredded lettuce, a spoonful of salsa, a dollop of sour cream, and a sprinkle of shredded cheddar cheese.

Step 10

Sprinkle chopped cilantro over the fillings in each tortilla.

Step 11

Fold in the sides of the tortilla, then roll it up tightly from the bottom, ensuring all the fillings are enclosed.

Step 12

Repeat the process for the remaining tortillas.

Step 13

Serve immediately, or wrap each burrito in foil to keep warm until ready to eat.

Nutrition Facts

Serving size	2661.5 grams (2661.5g)

Amount per serving	% Daily Value*
Calories	4326

Total Fat 254.20g	326%
Saturated Fat 115.20g	576%
Polyunsaturated Fat 0.50g
Cholesterol 859mg	286%
Sodium 8172mg	355%
Total Carbohydrate 288.70g	105%
Dietary Fiber 35.10g	125%
Total Sugars 30.70g
Protein 239.20g	478%

Vitamin D 0IU	0%
Calcium 1535mg	118%
Iron 42mg	232%
Potassium 4853mg	103%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.0%

Protein: 21.7%

Carbs: 26.2%