Slow Cooker Beef Burritos |
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Prep Time: 20 Minutes Cook Time: 540 Minutes |
Ready In: 560 Minutes Servings: 12 |
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This recipe originally from Cooking Light. I don't use taco seasoning, just a mix of my own to make it spicier, and to control salt content. I like to use dried chipotle powder in the rub, and add a chopped canned chipotle in sauce to the meat before cooking. Leftover canned chipotles in sauce freeze well, put 1 or 2 chiles to a baggie to use in chiles, mexican recipes etc. This recipe also good with black beans instead of refried. Ingredients:
1 (2 lb) london broil beef |
1 (1 1/4 ounce) package taco seasoning mix |
cooking spray |
1 cup chopped onion |
2 chopped garlic cloves |
1 tablespoon white vinegar |
1 (4 1/2 ounce) can chopped green chilies |
1 (16 ounce) can fat-free refried beans |
12 8-inch fat-free flour tortillas |
1 1/2 cups shredded monterey jack cheese |
1 1/2 cups chopped plum tomatoes |
3/4 cup nonfat sour cream |
Directions:
1. Trim fat from meat; rub seasoning mix over both sides of meat.
2. Place meat in an electric slow cooker coated with cooking spray; add onion, garlic vinegar, and green chiles.
3. Cover with lid; cook on low-heat setting for 9 hours.
4. Remove meat from slow cooker, reserving cooking liquid; shred meat with two forks.
5. Combine meat and reserved cooking liquid; stir well.
6. Warm beans and tortillas according to package directions.
7. Spread 2 tablespoons beans down the center of each tortilla.
8. Spoon a heaping 1/3 cup meat mixture on top of beans.
9. Top each with 2 tablespoons cheese, 2 tablespoons tomato, and 1 tablespoon sour cream; roll up.
10. I serve with additional salsa, chopped lettuces, cilantro and chopped green onions to garnish.
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