Rating: 4 stars
17 Ratings
  • 5 star values: 11
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 0

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.

Recipe by Cooking Light January 1997


Recipe Summary test

12 servings


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

350 calories; calories from fat 30%; fat 11.8g; saturated fat 6.1g; mono fat 4.1g; poly fat 0.5g; protein 24g; carbohydrates 31.3g; fiber 3.3g; cholesterol 49mg; iron 4mg; sodium 839mg; calcium 175mg.