Slow-Cooker Beef-and-Bean Burritos

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

Preparation

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.