Slow-cooker beef and bean burritos
12 servings
Ingredients
| Quantity | 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 |
Directions
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.