Slow Cooker Beef and Bean Burritos
Tender slow-cooked shredded beef combined with beans and spices, wrapped in warm tortillas for an easy, hearty meal.
This recipe is Mexican style, dinner, scaled for 10 servings, with 20 min prep and 540 min cook.
Prep: 20 min · Cook: 540 min · Total: 560 min · Serves: 10
Quick cooking notes
- Core ingredients include london broil beef, taco seasoning mix, garlic cloves, onion.
- Follow all 10 steps in order for the intended texture and doneness.
- Ingredient quantities listed below are for 10 servings.
Ingredients
- 1 kg london broil beef (trimmed of excess fat)
- 1 packet taco seasoning mix
- 3 cloves garlic cloves (minced)
- 1 medium onion (chopped)
- 1 cup plum tomatoes (diced)
- 1 medium bell pepper (chopped)
- 1 can green chilies (chopped)
- 1 tablespoon white vinegar
- 1 can fat-free refried beans
- 10 large flour tortillas (warmed)
- 1 cup monterey jack cheese (shredded)
- 0.5 cup nonfat sour cream
- 1 as needed cooking spray
Instructions
- Trim excess fat from the beef and rub taco seasoning evenly over all sides.
- Place beef in a slow cooker coated with cooking spray.
- Add garlic, onion, tomatoes, bell pepper, green chilies, and vinegar.
- Cover and cook on low for 8–9 hours until the meat is tender.
- Remove meat and shred using two forks. Reserve cooking liquid.
- Return shredded meat to the slow cooker and mix with reserved liquid.
- Stir in refried beans until fully combined and heated through.
- Warm tortillas according to package instructions.
- Fill each tortilla with beef mixture, top with cheese, tomatoes, and sour cream.
- Roll into burritos and serve warm.
Nutrition (per serving)
- Calories: 420
- Protein: 32 g
- Fat: 14 g
- Carbohydrates: 38 g
- Sugar: 4 g
- Sodium: 650 mg
Nutrition values are estimates based on stored ingredient totals and serving size.