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Beef and Bean Burritos

2 lb London Broil
1 pk Taco Seasoning Mix
Vegetable Cooking Spray
1 c Chopped Onion
1 tb White Vinegar 4 1/2 oz Chopped Green Chiles
16 oz Fat-Free Refried Beans
12 Fat-Free Flour Tortillas
1 1/2 c Monterey Jack Cheese; Shredded
1 1/2 c Chopped Plum Tomato
3/4 c 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 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.

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