Southwest Beef and Bean Burritos

(1 ratings)
Total Time
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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

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

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.

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Nutrition Information
Calories: 411 View complete nutrition information
Reviews (1)

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Jeff August 12, 2015

My wife and I love this recipe. She is from the southwest so she knows what good authentic food is. I made this for dinner for us and she and I both really enjoyed it. Cooking the meat in the slow cooker makes it so tender and juicy.