Chile Colorado Burritos Recipe - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 2 pounds boneless beef chuck roast, cut into 1-1/2-inch pieces
- 2 cans (10 ounces each) enchilada sauce
- 1 teaspoon beef bouillon granules
- 1 can (16 ounces) refried beans, optional
- 8 flour tortillas (8 inches)
- 1 cup shredded Colby-Monterey Jack cheese
- Chopped green onions, optional
Instructions
- In a 4-qt. slow cooker, combine beef, enchilada sauce and bouillon granules. Cook, covered, on low 6-8 hours or until meat is tender.
- Preheat oven to 425 °. Using a slotted spoon, remove meat from sauce. Skim fat from sauce. If desired, spoon about 1/4 cup beans across center of each tortilla; top with 1/3 cup meat. Fold bottom and sides of tortilla over filling and roll up.
- Place in a greased 11x7-in. baking dish. Pour 1 cup sauce over top; sprinkle with cheese. Bake, uncovered, 10-15 minutes or until cheese is melted. If desired, sprinkle with green onions.
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