Ingredients for Slow Cooker Beef And Bean Burritos
- London Broil Beef
- Taco Seasoning Mix
- Cooking Spray
- 1 large onion, chopped
- Bell Pepper
- Garlic Cloves
- White Vinegar
- Green Chilies
- Fat Free Refried Beans
- Fat Free Tortillas
- Monterey Jack Cheese
- Plum Tomatoes
- Nonfat Sour Cream
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How to Make Slow Cooker Beef And Bean Burritos
- Trim fat from 2 lbs beef chuck roast.
- Rub both sides of the beef with 2 tablespoons of your favorite chili seasoning mix.
- Lightly coat a 6-quart slow cooker with cooking spray. Place the beef in the slow cooker.
- Add 1 large onion (chopped), 1 green bell pepper (chopped), 1 (15-ounce) can of diced tomatoes (undrained), 1 (4-ounce) can of chopped green chiles (undrained), 1 cup of beef broth, and 1 teaspoon of cumin.
- Cover the slow cooker with the lid.
- Cook on low-heat setting for 9 hours, or until the beef is fork-tender.
- Remove the beef from the slow cooker, reserving the cooking liquid.
- Shred the beef using two forks.
- Return the shredded beef to the slow cooker and stir in the reserved cooking liquid.
- Stir in 1 (15-ounce) can of refried beans.
- Warm 12-15 (6-inch) flour tortillas according to package directions.
- Spoon approximately 1/3 cup of the beef and bean mixture into the center of each tortilla.
- Top each burrito with 2 tablespoons of shredded cheddar cheese, 2 tablespoons of diced tomatoes, and 1 tablespoon of sour cream.
- Roll up the burritos tightly.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
59 g
Sugar
48g
Fat
39g
Carbs
13g
