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Slow-Cooked Beef and Chipotle Burritos
Source: dLife

A spicy meal of beef and chipotle burritos that can be served for lunch or dinner.

Rating:
Prep Time: 20 minutes
Cook Time: 8 hours
Difficulty: Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 379.6
Total Carbs 27.0 g
Dietary Fiber 3.5 g
Sugars 3.4 g
Total Fat 12.1 g
Saturated Fat 3.2 g
Unsaturated Fat 0.5 g
Potassium 11.5 mg
Protein 35.6 g
Sodium 353.5 mg
Dietary Exchanges
1/2 Fat , 1 Vegetables , 4 Meat , 2 1/2 Starch , 4 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

1 1/2 lb  top round steak
14 1/2 oz  canned unsalted diced tomatoes
0.3333 cup  fresh chopped onion
0 1/2 cup  chipotle peppers in adobo sauce
1 tsp  ground oregano
0 1/4 tsp  ground cumin
1 each  medium garlic cloves
6 each  whole wheat tortillas
0 3/4 cup  shredded cheddar cheese
3 oz  Salsa, pico de gallo
3 tbsp  sliced jicama
2 tbsp  sour cream
Directions
  1. Trim excess fat from meat. Cut meat into 6 pieces. In a 3-1/2 or 4 quart slow cooker, place meat, undrained tomatoes, onion, chipotle peppers, oregano, cumin, and garlic.
  2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
  3. Remove meat from cooker, reserving cooking liquid. Take two forks and shred meat. Stir enough of the reserved liquid into meat to moisten.
  4. To serve, spoon meat just below middle of tortillas. If desired, top with cheese, Pico de Gallo salsa, jicama, and sour cream. Roll up tortillas.

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