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Southwest Beef and Bean Burritos

  • 10servings
  • 9minutes
  • 411calories

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Source: www.readyseteat.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B9, B12, D
MineralsZinc, Copper, Natrium, Chromium, Calcium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. PAM® Original No-Stick Cooking Spray

  2. 2-1/2 pounds boneless beef chuck roast, trimmed of visible fat, cut crosswise into 4 pieces

  3. 1 pkg (1 1/4 oz each) 30% less sodium taco seasoning mix

  4. 1 can (8 oz each) Hunt's® Tomato Sauce-No Salt Added

  5. 1 can (15 oz each) Rosarita® Premium Whole Black Beans, drained, rinsed

  6. 10 flour tortillas (8 inch), warmed if desired

  7. 1-1/4 cups shredded Mexican blend cheese

  8. 2-1/2 cups finely sliced green leaf lettuce

Instructions Jump to Ingredients ↑

  1. Spray inside of 4-quart slow cooker with cooking spray. Sprinkle roast pieces with seasoning mix; place in bottom of slow cooker. Pour sauce over meat. Cover; cook on LOW 9 to 11 hours or until beef is tender.

  2. Turn slow cooker to HIGH. Remove beef with slotted spoon to work surface. Pull into shreds with 2 forks or chop fine. Return to slow cooker. Add beans and stir to mix with sauce. Cook 5 minutes or until thoroughly hot.

  3. Spoon about 1/2 cup beef mixture down center of each tortilla. Top with cheese and lettuce. Fold up bottom; fold in sides and roll to wrap. Secure with wooden pick, if desired.

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