Page 100 - 2016TOHCookbook

SlowCooker Beef and Bean Burritos
Ascolese Family | SEEKONK, MA
“These burritos are healthy and easily prepared in a Crock Pot. It’s the perfect
fix for my daughter’s craving for Chipotle.” KAREN OLIVER
INGREDIENTS
Serves 12
1 (2-pound) London broil, trimmed of excess fat 1 (1.25-ounce) package taco seasoning
1 cup chopped yellow onion
1 tablespoon distilled white vinegar
1 (4.5-ounce) can chopped green chiles
1 (16-ounce) can fat-free refried beans 12 (8-inch) flour tortillas
1 1⁄2 cups shredded Monterey Jack cheese 1 1⁄2 cups chopped plum tomatoes
3⁄4 cup fat-free sour cream
PREPARATION
1. Rub the taco seasoning over both sides of the meat. Place the meat in a slow cooker and add the onions, vinegar and chiles. Cover and cook on low for 9 hours.
2. Transfer the meat from the slow cooker to a bowl and shred with two forks. Return the meat to the slow cooker and stir into the cooking liquid.
3. Warm the beans and tortillas according to the package instructions. Spread 2 tablespoons of beans down the center of each tortilla. Spoon
1⁄3 cup of the meat mixture on top of beans. Top with 2 tablespoons cheese, 2 tablespoons of tomato and 1 tablespoon of sour cream. Roll up and enjoy!
PAGE 90 | UMASS DINING