These are so easy and a big hit with my family. The actual making of the meal is pretty quick as long as you have your meat ready from the crock pot. Leftover burritos freeze well and lack all the who knows what that you get from freezer burritos from the store.
Beef and Bean Burritos
1 roast (I usually use beef, but pork also works)
1 packet of taco seasoning (2, if it’s a particularly big roast)
1/2 c water
refried beans (Made fresh or from a can, whatever your time table looks like)
grated cheese- cheddar, mozzarella or pepper jack
Tabasco sauce (optional)
sour cream (optional)
enchilada sauce (optional)
1. Trim fat from roast as desired. Put roast in crock pot with water. Cover with packet of taco seasoning. Cook on low for 6-8 hours. (This depends on the size of the roast and desired tenderness.) 2. Put roast in a bowl and shred with two forks. It should fall apart pretty easily. Add about 1/4 c of seasoned water from the crock pot and stir into shredded meat. If a large roast add another packet of taco seasoning to the meat and stir. 3. Spread a 1/3 c (more or less) of beans on a tortilla. Top with 1/3 c of shredded meat. Sprinkle with cheese and Tabasco sauce as desired. 4. Microwave for 45 seconds to melt cheese. If desired top with enchilada sauce and grated cheese before micro waving.