Slow-Cooker Beef-and-Bean Burritos

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.


12 servings

Recipe from

Cooking Light

Nutritional 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


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


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.

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.

January 1997
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