Title: Slow-Cooker Beef And Bean Burritos
Categories: Beef, Mexican
Yield: 12 servings

2 lb London Broil
1 pk Taco Seasoning Mix
Vegetable Cooking Spray
1 c Chopped Onion
1 tb White Vinegar
4 1/2 oz Chopped Green Chiles
16 oz Fat-Free Refried Beans
12 Fat-Free Flour Tortillas
1 1/2 c Monterey Jack Cheese;
-Shredded
1 1/2 c Chopped Plum Tomato
3/4 c 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 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.

Recipe by: Cooking Light

Posted to EAT-LF Digest by "Sherilyn" on Aug
31, 1999, converted by MM_Buster v2.0l.