slow-cooker beef and bean burritos
| Measure | Ingredient |
|---|---|
| 2 pounds | London Broil |
| 1 pack | Taco Seasoning Mix |
| Vegetable Cooking Spray | |
| 1 cup | Chopped Onion |
| 1 tablespoon | White Vinegar |
| 4½ ounce | Chopped Green Chiles |
| 16 ounces | Fat-Free Refried Beans |
| 12 | Fat-Free Flour Tortillas |
| 1½ cup | Monterey Jack Cheese; Shredded |
| 1½ cup | Chopped Plum Tomato |
| ¾ cup | Fat-Free Sour Cream |
Trim fat from meat; rub seasoning mix over both sides of meat. Place meat in an electric slow cooker coated with cooking spray; add onion, vinegar, and green chiles. Cover with lid; cook on low heat for 9 hours. Remove meat from slow cooker, reserving cooking liquid; shred meat with two forks.
Combine meat and reserved cooking liquid; stir well. Warm beans and tortillas according to package directions. Spread 2 tablespoons beans down the center of each tortilla. Spoon a heaping ⅓ cup meat mixture on top of beans. Top each with 2 tablespoons cheese, 2 tablespoons tomato, and 1 tablespoon sour cream; roll up. Recipe by: Cooking Light
Posted to EAT-LF Digest by "Sherilyn" <sherilyn70@...> on Aug 31, 1999, converted by MM_Buster v2.0l.
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