Prepare Time:
- Preparation Time: 15 minutes
- Cooking Time: 8 hours (slow cooker)
- Total Time: 8 hours and 15 minutes
Ingredients:
- 2 lb. Pot Roast
- 2 Cups dry raw pinto beans
- 1 can of Rotel or diced tomatoes
- 1 onion, diced
- Cumin (a dash or two)
- 1 tsp garlic powder
- 1 tsp chili powder
- 1 cup water
- For Burritos: Large tortillas, shredded cheese, salsa, sour cream
Directions:
- Layering: Place the pot roast in the slow cooker.
- Adding Ingredients: Add dry pinto beans, Rotel or diced tomatoes, diced onion, cumin, garlic powder, chili powder, and water.
- Cooking: Cover and cook on low for 8 hours or until the pot roast is tender.
- Shredding: Shred the pot roast using forks.
- Assembling Burritos: Spoon the pot roast and beans onto large tortillas. Top with shredded cheese, salsa, and sour cream.
- Serve: Roll up the tortillas to form burritos and enjoy!
Nutrition Information (per serving): (Note: Nutritional values are approximate and may vary based on specific ingredients and serving sizes.)
- Calories: 380
- Protein: 28g
- Carbohydrates: 34g
- Fiber: 9g
- Sugars: 3g
- Fat: 14g
- Cholesterol: 65mg
- Sodium: 220mg
