Soy-Free Barbacoa Burrito

Savor the bold and comforting flavors of a Soy-Free Barbacoa Burrito, a hearty twist on a Mexican classic that's perfect for anyone avoiding soy in their diet. This recipe features tender, slow-cooked beef chuck roast infused with a vibrant blend of chili powder, cumin, oregano, and apple cider vinegar. The juicy shredded barbacoa is enveloped in warm flour tortillas alongside fluffy white rice, creamy black beans, melted cheese, zesty pico de gallo, and a sprinkling of fresh cilantro. With just 20 minutes of prep time and a hands-off slow-cooking method, this dish is ideal for busy weeknights or meal prep. Serve these burritos with lime wedges for a citrusy finish that elevates every bite. Whether for dinner or on-the-go lunches, this soy-free recipe is guaranteed to satisfy your craving for bold, Mexican-inspired flavors!

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:240 mins

Total Time:260 mins

Servings: 4

Ingredients

• 2 pounds Beef chuck roast, trimmed and cut into chunks
• 1 cup Beef broth
• 2 tablespoons Chili powder
• 1 tablespoon Ground cumin
• 2 teaspoons Dried oregano
• 4 Garlic cloves, minced
• 2 tablespoons Apple cider vinegar
• 2 Bay leaves
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 4 Large flour tortillas
• 2 cups Cooked white rice
• 1 cup Canned black beans, drained and rinsed
• 1 cup Shredded cheese
• 1 cup Pico de gallo
• 0.5 cup Chopped fresh cilantro
• 1 Lime, cut into wedges

Directions

Step 1

In a slow cooker, combine beef broth, chili powder, ground cumin, dried oregano, minced garlic, apple cider vinegar, bay leaves, salt, and black pepper.

Step 2

Add the beef chunks to the slow cooker and toss to coat them thoroughly with the spice mixture.

Step 3

Cover and cook on low for 6-8 hours or on high for 4-5 hours, until the beef is tender and easily shredded with a fork.

Step 4

Once cooked, remove the beef from the slow cooker and use two forks to shred the meat.

Step 5

Remove and discard the bay leaves from the liquid in the slow cooker, then return the shredded beef to the liquid to keep it moist.

Step 6

Warm the flour tortillas in a dry skillet or in the microwave until pliable.

Step 7

To assemble the burrito, lay one tortilla on a flat surface and add a scoop of shredded barbacoa, followed by cooked white rice, black beans, shredded cheese, pico de gallo, and a sprinkle of freshly chopped cilantro.

Step 8

Fold the sides of the tortilla over the filling, then roll up tightly from the bottom to create a burrito.

Step 9

Repeat the process with the remaining tortillas and fillings.

Step 10

Serve the burritos warm with lime wedges on the side for squeezing over the top.

Nutrition Facts

Serving size	(2524.3g)

Amount per serving	% Daily Value*
Calories	4168.3

Total Fat 238.7g	0%
Saturated Fat 101.7g	0%
Polyunsaturated Fat 0.4g
Cholesterol 801.5mg	0%
Sodium 8333.2mg	0%
Total Carbohydrate 273.2g	0%
Dietary Fiber 34.6g	0%
Total Sugars 11.2g
Protein 249.4g	0%

Vitamin D 0IU	0%
Calcium 1557.0mg	0%
Iron 48.9mg	0%
Potassium 4751.5mg	0%

*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: 50.7%

Protein: 23.5%

Carbs: 25.8%