Ingredients

  • 2 pounds London broil
  • 1 package taco seasoning mix
  • 1 cup chopped onion
  • 2 jalapeno peppers, seeded and chopped
  • 1 clove garlic, minced
  • 1 Tbs. white vinegar
  • 1 can fat free refried beans or black beans
  • 1 package 8-inch flour tortillas
  • 2 cups shredded Monterey Jack cheese
  • 1 Chopped tomato
  • 1 small can sliced black olives
  • Sour cream, salsa, green onions, etc.

Ready In 45 Minutes

Servings: 12

Cooking Instructions

Step 1

  • 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.
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Step 2

  • 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.
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  • Length: 540 minutes

Step 3

  • Remove the meat from the cooker. Reserve the cooking liquid. Shred the meat with two forks and place back in the liquid to reheat.
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Step 4

  • Warm the beans and tortillas according to directions.
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Step 5

  • 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.
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Step 6

  • I like to dress up refried beans with extra garlic and salsa, or some drained canned corn and extra salsa for the black beans.
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