Slow-Cooker Beef-and-Bean Burritos

Ingredients

• 4.5 ounce chiles green chopped canned
• 12 8-inch flour tortillas fat-free ()
• 2 pound london broil 
• 6 ounces monterrey jack cheese shredded
• 1 cup onion chopped
• 1.5 cups plum tomatoes chopped
• 16 ounce refried beans fat-free canned
• 0.8 cup cup heavy whipping cream fat-free sour
• 1.3 ounce taco seasoning 
• 1 tablespoon vinegar white

Equipment

• slow cooker

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, vinegar, and green chiles. Cover with lid; cook on low-heat setting for 9 hours.
3. Remove meat from slow cooker, reserving cooking liquid; shred meat with two forks.
4. Combine meat and reserved cooking liquid; stir well.
5. Warm beans and tortillas according to package directions.
6. 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.