Southwest Beef and Bean Burritos

Slow cooked shredded beef and black beans in a flavorful sauce rolled up in flour tortillas with cheese and lettuce make these burritos burst with flavor

10 servings (1 burrito each)

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  • 2 Pound + 8 Ounce boneless beef chuck roast, trimmed of visible fat, cut crosswise into 4 pieces
  • 1 1/4 Cup shredded Mexican blend cheese
  • 1 can (8 oz each) Hunt's® Tomato Sauce-No Salt Added
  • 2 1/2 Cup finely sliced green leaf lettuce
  • 8 *serving (1/3 sec spray) PAM® Original No-Stick Cooking Spray
  • 1 can (15 oz each) Rosarita® Premium Whole Black Beans, drained, rinsed
  • 1 pkg (1.25 oz each) 30% less sodium taco seasoning mix
  • 10 -each flour tortillas (8 inch), warmed if desired

  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.
  4. Cook's Tips:
  5. To shorten time for Step 1, cook on HIGH first 2 hours, then reduce to LOW for next 4 to 5 hours or until meat shreds.