Name: Slow Cooker Quesabirria Burritos
Prep time: 20 min
Cook time: 360 min
Ingredients: 1 cup diced white onions (150g); 2 tbsps minced garlic (20g); 2 ancho chiles; 2 guajillo peppers; 3 medium tomatoes (250g); 2 cups beef bone broth (480g); 10 oz red enchilada sauce (285g); 1 tbsp garlic salt; 1 tbsp cumin; 1 tbsp smoked paprika; 1 tbsp black pepper; ½ tbsp oregano; 60 oz lean steak (top round); 5 cups fat free mozzarella (560g); Fresh cilantro; 3 cups cooked white rice (775g); 10 low calorie tortillas

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If you are trying to hit your protein goals without eating boring meals every day, these Slow Cooker Quesabirria Burritos might become your new favorite recipe.

They are juicy, cheesy, incredibly flavorful, and surprisingly easy to make.

These Slow Cooker Quesabirria Burritos are a high protein meal prep dream. Tender shredded birria beef, rice, and melty mozzarella are wrapped in tortillas for a flavorful burrito that delivers 60 grams of protein and reheats perfectly from frozen.

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Each burrito packs a massive 60 grams of protein, making them perfect for meal prep, busy weekdays, or post-workout dinners.

Why I love These Burritos

After struggling to meet my macros, rice and chicken was getting old. I wanted a meal that was flavorful and exciting.

Birria had been trending everywhere, and the idea of that rich, slow cooked beef inside a burrito sounded amazing.

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These Slow Cooker Quesabirria Burritos are amazing. The balance of cheesy, savory, and slightly spicy flavors was perfect.

Now these burritos are one of my go-to meal prep recipes. I make a batch, freeze them, and suddenly weekday lunches are something I actually look forward to.

How to Make Slow Cooker Quesabirria Burritos

Making these Slow Cooker Quesabirria Burritos is much easier than it sounds. Most of the flavor comes from a simple homemade birria sauce that takes just a few minutes to prepare.

Start by sautéing diced onions and minced garlic in a pot until fragrant. This quick step builds the base flavor for the sauce.

Next, add the ancho chiles, guajillo peppers, tomatoes, beef bone broth, red enchilada sauce, and spices like cumin, smoked paprika, oregano, and black pepper. Bring everything to a gentle boil so the chiles soften and the flavors combine.

Once the mixture is ready, blend it until smooth. The result should be a rich red sauce that smells incredible.

Place the lean steak into your slow cooker and pour the blended birria sauce over the top. Let it cook low and slow until the beef becomes tender enough to shred easily with forks.

After shredding the meat, it’s time to assemble the burritos. Lay out a tortilla and add white rice, shredded birria beef, fat free mozzarella, diced onions, and fresh cilantro.

Wrap everything tightly into burritos. At this point you can enjoy them immediately or freeze them for later.

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How Long Does It Take + Serving Ideas

One of the best parts about these Slow Cooker Quesabirria Burritos is that the active cooking time is very minimal.

Prep takes about 15 to 20 minutes, mostly for making the birria sauce. The slow cooker then does the rest of the work over several hours while you go about your day.

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Once the beef is finished cooking, assembling the burritos takes another 10 minutes.

These burritos are fantastic served with:

Extra birria broth for dipping
Fresh lime wedges
Salsa or pico de gallo
Guacamole
A simple side salad

They are also amazing lightly toasted in a pan so the tortilla becomes crispy and the cheese melts even more.

Why You Will Love These Slow Cooker Quesabirria Burritos

There are so many reasons this recipe has become one of my favorite meal prep options.

Incredibly high protein – Each burrito delivers around 60 grams of protein, making it perfect for fitness goals.
Perfect for meal prep – This recipe makes 10 burritos that freeze beautifully.
Rich, authentic flavor – The homemade birria sauce gives the beef deep smoky flavor.
Minimal hands-on cooking – Your slow cooker does most of the work.
Budget friendly – Using lean top round steak keeps the cost reasonable for a high protein recipe.
Great for busy weeks – Just reheat a frozen burrito and dinner is ready in minutes.

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Helpful Tips, Variations, and Ingredient Swaps

A few simple tips can help make your Slow Cooker Quesabirria Burritos even better.

First, do not skip blending the sauce until completely smooth. This ensures the spices and chiles coat the meat evenly while cooking.

If you cannot find ancho or guajillo peppers, you can substitute dried chipotle peppers or use extra enchilada sauce. The flavor will still be delicious.

For the tortillas, low calorie burrito tortillas work great, but regular flour tortillas also work perfectly if you prefer a softer wrap.

Here are a few fun variations to try:

Low carb option

Skip the rice and use a low carb tortilla or wrap the filling in lettuce.

Extra cheesy version

Mix mozzarella with a little shredded cheddar or Monterey Jack.

Spicy upgrade

Add chipotle peppers in adobo sauce to the blended birria mixture.

You can also top the finished burritos with fresh avocado or sour cream if you want a little extra richness.

Storage and Meal Prep Instructions

These Slow Cooker Quesabirria Burritos were made for meal prep.

Wrap each burrito tightly in aluminum foil or place them in an airtight freezer bag. They will keep well in the freezer for up to 3 months.

To reheat, wrap a frozen burrito in a damp paper towel and microwave for 5 to 6 minutes. For a crispy tortilla, finish it in a skillet or air fryer for a few minutes.