Slow Cooker Beef Burritos

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.

• Ready In: 9 hrs 20 mins
• Serves: 12

Ingredients

• 1 (2 lb)  london broil beef
• 1 (1 1/4ounce) package  taco seasoning mix
•  cooking spray
• 1  cup  chopped onion
• 2  chopped garlic cloves
• 1  tablespoon white vinegar
• 1 (4 1/2ounce) can  chopped 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

1. Trim fat from meat; rub seasoning mix over both sides of meat.
2. Place meat in an electric slow cooker coated with cooking spray; add onion, garlic vinegar, and green chiles.
3. Cover with lid; cook on low-heat setting for 9 hours.
4. Remove meat from slow cooker, reserving cooking liquid; shred meat with two forks.
5. Combine meat and reserved cooking liquid; stir well.
6. Warm beans and tortillas according to package directions.
7. Spread 2 tablespoons beans down the center of each tortilla.
8. Spoon a heaping 1/3 cup meat mixture on top of beans.
9. Top each with 2 tablespoons cheese, 2 tablespoons tomato, and 1 tablespoon sour cream; roll up.
10. I serve with additional salsa, chopped lettuces, cilantro and chopped green onions to garnish.