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Beef and Bean Burritos
1 (2-pound) London broil
1 (1. 25-ounce) package taco seasoning mix
1 cup chopped onion
1 tablespoon 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
Trim fat from meat; rub seasoning mix over both sides of meat. Place meat in a 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.
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.
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