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Slow-Cooker Beef-and-Bean Burritos
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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 allrecipes.com) 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.
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
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. 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 INFO:
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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