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Crock Pot Beef and Bean Burritos

 
One serving costs about $1.34

$1.34 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

12 lunch,main course,main dish,dinner Mexican
spoonacular Score:62%

Spoonacular Score: 62%

 

Crock Pot Beef and Bean Burritos is a main course that serves 12. For $1.34 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. One serving contains 329 calories, 26g of protein, and 15g of fat. Head to the store and pick up monterey jack cheese, taco seasoning mix, black beans, and a few other things to make it today. This recipe from Foodista has 1 fans. Not a lot of people really liked this Mexican dish. From preparation to the plate, this recipe takes roughly roughly 45 minutes. Overall, this recipe earns a solid spoonacular score of 61%. Users who liked this recipe also liked Crock Pot Smothered Beef Burritos, Three Bean & Beef Crock Pot Chili, and Crock Pot Chicken Burritos.

Pinot Noir, Riesling, and Sparkling rosé are great choices for Burrito. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Gary Farrell Russian River Pinot Noir. Reviewers quite like it with a 4 out of 5 star rating and a price of about 42 dollars per bottle.

Gary Farrell Russian River Pinot Noir

The 2007 Russian River Selection shows tremendous concentration and power from this blockbuster vintage. Intense aromas of dark fruits, particularly cherries and plums, are matched with warm spices and a leathery earthiness. The palate shows great depth, weight and acidity with a seductive texture which leads to a balanced finish that confirms the nose. The 2007 Russian River Selection Pinot Noir shows wonderful balanced acidity and generous fruit that will pair beautifully with grilled rosemary pork tenderloin.

» Get this wine on Wine.com

Ingredients

Servings:
2 lb
2 lb london broil
london broil
1 pkg
1 pkg taco seasoning mix
taco seasoning mix
1 cup
1 cup onion
onion
2
2  jalapeno peppers
jalapeno peppers
1 clove
1 clove garlic
garlic
1 Tbs
1 Tbs white vinegar
white vinegar
1 can
1 can canned fat free black beans
canned fat free black beans
1 pkg
1 pkg flour tortillas
flour tortillas
2 cups
2 cups shredded monterey jack cheese
shredded monterey jack cheese
1
1  tomato
tomato
1 small can
1 small can canned black olives
canned black olives
some
some sour cream
sour cream
2 lb london broil
2 lb
london broil
1 pkg taco seasoning mix
1 pkg
taco seasoning mix
1 cup onion
1 cup
onion
2  jalapeno peppers
2
jalapeno peppers
1 clove garlic
1 clove
garlic
1 Tbs white vinegar
1 Tbs
white vinegar
1 can canned fat free black beans
1 can
canned fat free black beans
1 pkg flour tortillas
1 pkg
flour tortillas
2 cups shredded monterey jack cheese
2 cups
shredded monterey jack cheese
1  tomato
1
tomato
1 small can canned black olives
1 small can
canned black olives
some sour cream
some
sour cream

Equipment

slow cooker
slow cooker
slow cooker
slow cooker


Instructions

Trim any fat from the meat. Rub seasoning mix over both sides of the meat and place in your slow cooker (crock pot) coated with cooking spray. Add onion, vinegar, peppers and garlic. If you like a little heat, leave a few of the seeds in with the jalapenos. Cover and cook on low heat setting for about 9 hours. Remove the meat from the cooker. Reserve the cooking liquid. Shred the meat with two forks and place back in the liquid to reheat. Warm the beans and tortillas according to directions. Spread a couple of spoonfuls of beans down the center of a tortilla, spoon the meat mixture on top of the beans. Top with cheese and your favorite garnish, and roll up. YUM! Makes 12 8-inch tortillas. I like to dress up refried beans with extra garlic and salsa, or some drained canned corn and extra salsa for the black beans.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.35
Ingredient
2 pounds london broil
1 package taco seasoning mix
1 cup onion
2 jalapeno peppers
1 clove garlic
1 Tb white vinegar
1 can canned fat free black beans
1 package flour tortillas
2 cups shredded monterey jack cheese
1 tomato
1 small can canned black olives
some sour cream
Price
$6.83
$1.09
$0.35
$0.12
$0.07
$0.05
$0.38
$1.21
$2.50
$0.46
$3.06
$0.08
$16.22

Tips

Health Tips

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • Since most of its calories come from fat, sour cream has a bad reputation for being an unhealthy food. However, fat is an important part of the diet and studies suggest people who eat full fat dairy are thinner than those who reach for reduced fat products. That said, fat has more calories per gram than carbohydrates or protein, so if you are counting calories to lose weight, you might want to try substituting greek yogurt for some of the sour cream in recipes that call for a lot of it.

  • Lycopene, the chemical in tomatoes that makes them red (and healthy), is fat soluble. This means eating tomatoes with a fat — say, avocado or olive oil?improves the body's ability to absorb the lycopene. Don't hesitate to include some healthy fats in this dish to get the most health benefits from the tomatoes!

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Just a head's up: tomatoes shouldn't be refrigerated! They will lose their flavor and probably get mushy too. For more on selecting and storing tomatoes and other vegetables, check out the academy.

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • get more cooking tips

Green Tips

  • Beans freeze well, so don't throw out your leftovers!

  • Tomatoes, especially cherry tomatoes, should be bought organic when possible. Moreover, buying tomatoes from your local farmers' market when they are in season is going to make your dish much, much tastier, not to mention more eco-friendly. In fact, we recommend using canned — or better yet, jarred?tomato products when tomatoes aren't in season instead of buying imported or greenhouse-grown tomatoes.

Disclaimer

Nutritional Information

Quickview
329 Calories
26g Protein
15g Total Fat
21g Carbs
23% Health Score
Limit These
Calories
329
16%

Fat
15g
23%

  Saturated Fat
5g
35%

Carbohydrates
21g
7%

  Sugar
2g
3%

Cholesterol
63mg
21%

Sodium
1054mg
46%

Get Enough Of These
Protein
26g
53%

Selenium
33µg
47%

Phosphorus
336mg
34%

Vitamin B3
6mg
32%

Vitamin B6
0.6mg
30%

Zinc
4mg
30%

Calcium
210mg
21%

Folate
79µg
20%

Vitamin B12
1µg
20%

Iron
3mg
18%

Fiber
4g
18%

Vitamin B1
0.26mg
17%

Vitamin B2
0.24mg
14%

Potassium
472mg
14%

Vitamin A
664IU
13%

Manganese
0.26mg
13%

Magnesium
49mg
12%

Vitamin E
1mg
11%

Copper
0.21mg
10%

Vitamin C
6mg
8%

Vitamin B5
0.69mg
7%

Vitamin K
3µg
4%

covered percent of daily need

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