Crock Beef and Bean Burritos

By Tonya_Speed

NUTRITION per serving: 528 Calories; 16g Fat; 25g Protein; 69g Carbohydrate; 8g Dietary Fiber; 32mg
Cholesterol; 932mg Sodium. Exchanges: 4 Grain (Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 1/2
Other Carbohydrates. Points: 11

Ingredients

• 1/2 pound London broil, trimmed of fat
• 1 (1.25-oz.) envelope taco seasoning mix
• 3/4 cup chopped onion
• 1 tablespoon balsamic vinegar
• 1 (4-oz.) can diced green chilies
• 1 (16-oz.) can black beans, rinsed and drained
• 6 flour whole wheat tortillas
• 3/4 cup low-fat cheddar cheese, shredded
• 6 tablespoons low fat sour cream
• 6 tablespoons salsa (your favorite)

Preparation

Step 1

LEANNE’S NOTE: (I would use more beef - like a pound total, and freeze half for
later use, plus a large quantity works better in the slow cooker. No need to double other ingredients). Place first five ingredients in slow cooker; cover and cook on low heat setting for 8 to 9 hours. When cooked, remove meat and
shred with two forks. Combine shredded meat and cooking liquid; set aside. In a saucepan, heat black beans (add a
little water if they're sticking). Warm the tortillas. Spread beans on tortillas; add meat, cheese, sour cream and salsa. Fold up burrito-style and serve.

SERVING SUGGESTION: A big salad and mini corn on the cob.