Cooked in a slow cooker, such as a crock-pot, this is a low-fat version of a fast food dish.
Author: Recipe and photo courtesy of Aimee's Adventures
Suggestions: This meat and bean mixture also makes wonderful burritos.
Serves: 22 person(s)
Preparation Time: 25 mins
0.45 kg dry pinto beans
2 garlic cloves, minced
1 Tbsp ground cumin
1 Tbsp dried oregano
2 Tbsp chili powder
1/2 Tbsp salt
1 can (4 oz) chopped green chilis
1 crockpot of water
In the morning, remove beans (reserving cooking water), and put roast in bottom of cooker. Add remaining ingredients (including the beans and their soaking water) and more water if needed to cover all the ingredients. Cook on high 1 hour, and then on low 6 hours. Remove meat and shred with two forks. Return the meat to the slow cooker. Cook on high 1 more hour, or until the beans are tender.
Serving suggestions and garnishes are not included in nutritional analysis, and may not be dairy-free or gluten-free.
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