Slow-Cooker Beef-and-Bean Burritos

Yield: 12 servings
Source: Cooking Light, JANUARY 1997
Comments from a PA Kitchen: We loved these, and anything that comes out edible in the slow cooker gets props from me these days. :) I made my own taco seasoning (from a recipe on instead of using the pkg stuff b/c it gives my husband a migraine (MSG). We ate these leftover as tacos too, on warmed soft corn tortillas. Truthfully, unless you like them, you don't really need the beans. Can hardly taste them anyway.


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


  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.


Healthy Units: 7 per serving
CALORIES 350 (30% from fat); FAT 11.8g (sat 6.1g,mono 4.1g,poly 0.5g); PROTEIN 24g; CHOLESTEROL 49mg; CALCIUM 175mg; SODIUM 839mg; FIBER 3.3g; IRON 4mg; CARBOHYDRATE 31.3g

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