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.

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