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Slow-Cooker Beef and Bean Burritos

Author Amy Fidel

Ingredients

  • 2 lbs. flank steak
  • 1 1/4 ounces package taco seasoning mix
  • cooking spray
  • 1 cup chopped onion
  • 1 tablespoon white vinegar
  • 4 1/2 ounces chopped green chile
  • 1 can pinto beans
  • 12 flour tortillas
  • Co-Jack Cheese shredded
  • tomato chopped
  • sour cream

Instructions

  • 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. Place 2 tablespoons beans down the center of each tortilla. Spoon a heaping 1/3 cup meat mixture on top of beans. Top each with cheese, tomato and sour cream; roll up.

Notes

This makes a huge amount of meat--I usually make half a batch unless we're serving a crowd. Originally, this was a "lite" recipe that I have adapted to make "un-lite." It called for London Broil (I found the flank steak shredded better) and fat-free refried beans and fat-free tortillas, low-fat cheese and lite sour cream. What fun is that! The kids and their friends always rave about these.