1 1/2 cups (6 ounces) shredded Monterey Jack cheese
1 1/2 cups chopped plum tomato
3/4 cup fat-free sour cream
How to Make It
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.
I was so excited about this, but I have to agree with the other reviewers who say it just tastes like pot roast. It did to me as well, and I couldn't detect any other flavor, despite using lots of my own taco seasoning plus a whole jalapeno as others had suggested. I like pot roast fine, but not so much in my burritos - so this didn't really work for us at all.
Because of reviews saying bland and dry, (and my slow cooker doesn't seal well) I added a can of enchilada sauce and a couple of fresh jalapenos. There was a ton of juice and the meat just fell apart. All 3 of my kids (13-18) loved it. That NEVER happens. I was planning on leftovers, but it was gone the first night. My pickiest eater went back for 3rds!
Easy and fun to build your own burrito. Next time will add more seasoning to the meat as it was bland like other reviewers stated. Perfect meal for having friends over as you can set up your kitchen counter in a little assembly line for everyone to customize their own meal. Will make again for sure.
Yum! This was super-easy and delicious! I used "hot and spicy" taco seasoning since some reviewers said the meat was bland. The burritos were very filling for a lite recipe. Will definitely make again!
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