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Slow-Cooker Beef-and-Bean Burritos

Yield 12 servings
Let your slow cooker do the work to prepare these mexican-inspired Beef-and-Bean Burritos. This is the perfect recipe to feed your family on any busy weeknight.

Ingredients

  • 1 (2-pound) London broil
  • 1 (1.25-ounce) package taco seasoning mix
  • Cooking spray
  • 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

Nutrition Information

  • calories 350
  • caloriesfromfat 30 %
  • fat 11.8 g
  • satfat 6.1 g
  • monofat 4.1 g
  • polyfat 0.5 g
  • protein 24 g
  • carbohydrate 31.3 g
  • fiber 3.3 g
  • cholesterol 49 mg
  • iron 4 mg
  • sodium 839 mg
  • calcium 175 mg

How to Make It

  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.