Yield: 12 servings
|2 pounds||London Broil|
|1 pack||Taco Seasoning Mix|
|\N \N||Vegetable Cooking Spray|
|1 cup||Chopped Onion|
|1 tablespoon||White Vinegar|
|4½ ounce||Chopped Green Chiles|
|16 ounces||Fat-Free Refried Beans|
|12 \N||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.