Slow-Cooker Beef-and-Bean Burritos

Yield: 12 servings

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

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

Calories:

350 (30% from fat)

Fat:

11.8g (sat 6.1g,mono 4.1g,poly 0.5g)

Protein:

24g

Carbohydrate:

31.3g

Fiber:

3.3g

Cholesterol:

49mg

Iron:

4mg

Sodium:

839mg

Calcium:

175mg