Recipe by AZRT
This recipe originally from Cooking Light. I don't use taco seasoning, just a mix of my own to make it spicier, and to control salt content. I like to use dried chipotle powder in the rub, and add a chopped canned chipotle in sauce to the meat before cooking. Leftover canned chipotles in sauce freeze well, put 1 or 2 chiles to a baggie to use in chiles, mexican recipes etc. This recipe also good with black beans instead of refried.
- 1 (2 lb) london broil beef
- 1 (1 1/4 ounce) package taco seasoning mix
- cooking spray
- 1 cup chopped onion
- 2 chopped garlic cloves
- 1 tablespoon white vinegar
- 1 (4 1/2 ounce) canchopped green chilies
- 1 (16 ounce) can fat-free refried beans
- 12 8-inch fat-free flour tortillas
- 1 1⁄2 cups shredded monterey jack cheese
- 1 1⁄2 cups chopped plum tomatoes
- 3⁄4 cup nonfat sour cream
Directions See How It's Made
- 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, garlic 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.
- I serve with additional salsa, chopped lettuces, cilantro and chopped green onions to garnish.