BEEF AND CHIPOTLE BURRITOS

2 1/2 lbs. boneless beef round steak, cut 3/4-inch thick

2 (14.5-oz) cans no-salt-added diced tomatoes, undrained

3 medium onions, cut into thin wedges

2 to 3 chipotle peppers in adobo sauce, chopped

2 cloves garlic, minced

1 tsp dried oregano, crushed

1/4 tsp salt

1/4 tsp ground cumin

8 8-inch whole wheat or low-fat flour tortillas, warmed

1 cup shredded reduced-fat cheddar cheese, optional

Fresh Pico de Gallo, for serving, optional

Trim fat from the round steak and cut into six pieces. Place steak in a slow cooker. Add tomatoes, onion, peppers, garlic, oregano, salt and cumin. Cover and cook on low setting for 8 to 9 hours or on high 4 to 4 1/2 hours.

Remove meat from cooker, reserving cooking liquid. Using two forks, pull meat apart into shreds. Unsing a slotted spoon, remove tomatoes and onion from the cooker, set aside. Stir some reserved cooking liquid into the meat to moisten. Discard remaining liquid.

To serve, spoon 1/2 cup of the meat just below the center of each warm tortilla. Top each with about 3 tablespoons of the tomato-onion mixture. If desired, top with cheese and/or Pico de Gallo. Roll up tortillas.

Yield: 8 burritos

Photo for reference

 

CHICKEN BURRITO BOWLS

1 to 1 1/2 pounds boneless skinless chicken breasts, chicken thighs, or a mix

1 (14.5-ounce) can diced tomatoes
1 cup low-sodium chicken broth, divided, plus more if needed
2 teaspoons chili powder
2 teaspoons salt
1 teaspoon ground cumin
1 cup brown rice
1 can (15-oz) black beans, drained and rinsed
1 cup frozen corn kernels

Optional toppings: Shredded cheese, chopped cilantro, sour cream, diced avocado, salsa, hot sauce, diced green onions, shredded lettuce

Combine the chicken breasts, diced tomatoes and their juices, 1/2 cup of chicken broth, chili powder, salt, and cumin in the bowl of a 2 1/2- to 3 1/2-quart slow cooker. Make sure the chicken is covered, and add additional broth if needed. Cover with the lid and cook on low for 3 to 4 hours
.

Uncover and add the rice, beans, corn, and remaining 1/2 cup chicken broth. Cover and continue cooking on low for another 3 to 4 hours. Check the rice periodically in the last hour of cooking, stirring once or twice to make sure the rice cooks evenly and adding more chicken broth if the mixture seems dry. Cooking is done when the rice is tender — if the rice is done while there is still liquid left in the slow cooker, remove the lid and cook on high to let the liquid evaporate.

Use 2 forks to shred the chicken into bite-sized pieces. You can do this either in the slow cooker itself and then mix it into the rice, or you can transfer the chicken to a cutting board if you prefer to keep it separate. Taste the burrito mix and stir in more salt or other seasonings to taste.

Serve burrito bowls with a selection of toppings.

I got this recipe and photo from kitchen a few years ago

GREEN CHILI BEEF BURRITOS

2 (3lb each) boneless beef top sirloin roasts

4 cans (4-oz each) chopped green chilies

1 medium onion, chopped

3 medium jalapeno peppers, seeded and chopped*

3 garlic cloves, sliced

3 tsp chili powder

1 1/2 tsp ground cumin\

1 tsp salt-free seasoning blend, optional

1 cup reduced-sodium beef broth

24 fat-free flour tortillas (7-inch size), warmed

Sliced tomatoes, shredded lettuce, reduced fat cheddar cheese, or other toppings you prefer, optional

Trim fat from roasts; cut meat into large chunks and place into a 5-quart slow cooker than has been sprayed with nonstick cooking spray. Top meat with the chilies, onion, jalapenos, garlic, chili powder, cumin and seasoning blend, if using. Pour broth overall. Place lid on cooker and cook on 8-9 hours. 

Remove meat from cooker, cool slightly and shred using two forks. Cool the cooking liquid slightly, skin fat off meat. In a blender, cover and process cooking liquid in small batches until smooth. Return liquid and meat to the cooker, heat through.  Place 1/3 cup beef mixture on each tortilla, top with lettuce, and whatever other toppings you chose. Fold in the ends and roll up.

Yield: 2 dozen burritos

*Note: When handling jalapenos wear cloves and do not touch your face or eyes.

file photo - recipe basically from TOH 2003