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Slow-Cooker Beef-and-Bean Burritos

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.

Cooking Light JANUARY 1997

  • Yield: 12 servings


  • 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.

Nutritional Information

Amount per serving
  • Calories: 350
  • Calories from fat: 30%
  • Fat: 11.8g
  • Saturated fat: 6.1g
  • Monounsaturated fat: 4.1g
  • Polyunsaturated fat: 0.5g
  • Protein: 24g
  • Carbohydrate: 31.3g
  • Fiber: 3.3g
  • Cholesterol: 49mg
  • Iron: 4mg
  • Sodium: 839mg
  • Calcium: 175mg

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Slow-Cooker Beef-and-Bean Burritos recipe