Slow-Cooker Beef-and-Bean Burritos
1 (2-pound) London broil
1 (1.25-ounce) package taco seasoning mix
Cooking spray
1 cup chopped onion
1 Tbsp white vinegar
1 (4.5-ounce) can chopped green chiles
1 (16-ounce) can fat-free refried beans
12 (8-inch) fat-free flour tortillas
1 1/2 cups (6 ounces) shredded Monterey Jack cheese
1 1/2 cups chopped plum tomato
3/4 cup fat-free sour cream
1. 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 setting for 9 hours. Remove meat from slow cooker, reserving cooking liquid; shred meat
with two forks. Combine meat and reserved cooking liquid; stir well.
2. Warm beans and tortillas according to package directions. Spread 2 tablespoons beans down the
center of each tortilla. Spoon a heaping 1/3 cup meat mixture on top of beans. Top each with 2
tablespoons cheese, 2 tablespoons tomato, and 1 tablespoon sour cream; roll up. Yield: 12 servings.
Nutritional Information: CALORIES 350 (30% from fat); FAT 11.8g (sat 6.1g, mono 4.1g, poly
0.5g); PROTEIN 24g; CARB 31.3g; FIBER 3.3g; CHOL 49mg; IRON 4mg; SODIUM 839mg;
CALC 175mg
Source: Cooking Light YEAR: 1997 ISSUE: Jan/Feb PAGE: 95
Submitted by sooz
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