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Slow-Cooker Beef-and-Bean Burritos




List of 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



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.
   
3. Yield: 12 servings.
   
4. Nutritional Information: CALORIES 350 (30% from fat); FAT 11.8g (sat 6.1g, mono 4.1g, poly 0.5g); PROTEIN 24g; CARB 31.3g; FIBER 3.3g; CHOL