- Beef-and-Bean Burritos (Cooking Light Jan. 1997)
Serve burritos warm with salsa, guacamole, sour cream and lime wedges. On the side, try Mexican Rice (or Spanish Rice "Sopa Seca").
Beef-and-Bean Burritos (Slow Cooker) ingredients (11)
Makes 12 servings1 (2-lb.) London broil
1 (1.25-oz) packet taco seasoning mix
Nonstick cooking spray
1 cup chopped white onion
1 Tbsp white vinegar (I prefer infused vinegars)
1 (4.5-oz) can chopped green chiles
1 (16-oz) can fat-free refried beans
12 (8-inch) fat-free flour tortillas
1.5 cups shredded Monterey Jack cheese, about 6-ozs
1.5 cups chopped plum tomato
0.75 cup fat-free sour cream
Beef-and-Bean Burritos (Slow Cooker) directionsSimmer meat on Low
Trim fat from meat. Rub seasoning mix over both sides of meat and place it in the slow cooker coated lightly with nonstick cooking spray.
Add onion, vinegar, and green chiles and coat meat evenly. Cover and cook on Low setting until meat is tender, about nine (9) hours.
Remove meat from slow cooker, reserving cooking liquid. Let meat cool slightly on cutting board before shredding it with two forks. After the cooking liquid has settled for about five (5) minutes, use a large spoon to remove any grease from the surface.
After shredding, return meat to the reserved cooking liquid and toss.
Finish and serve warm
Warm beans and tortillas according to package directions.
Then, down the center of each tortilla, spread the following:
- 2 Tbsps beans
- Heaping 1/3 cup meat mixture
- 2 Tbsps cheese
- 2 Tbsps tomato
- 1 Tbsp sour cream
Calories 350 (30% from fat)
Source: Cooking Light. Jan. 1997: 95. Time Inc. Lifestyle Group. Print.
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Page Last Modified 25 May 2015