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Ingredients
Roast
1 (2 lb) Beef roast
2 Cups dry pinto beans
1 (10 oz) can of Rotel tomatoes
1 Onion, diced
Cumin, a dash or two
1 Teaspoon garlic powder
1 Teaspoon chili powder
1 Cup water
Burritos
Large tortillas
Shredded cheese
Salsa
Sour cream
Instructions
Place 2 cups of raw pinto beans in bottom of crockpot.
Mix in Rotel tomatoes and season beans with cumin, garlic powder, chili powder and diced onion.
Place roast on top and season the roast the same way.
Add water to cover beans and about half of roast. (May need to add water as cooking)
Turn crockpot to HIGH and cook until roast falls apart and beans are done, about 4 hours.
Turn crockpot to WARM/LOW so spices can simmer.
Shred roast and fill tortillas with roast and beans.
Add fillings as desired and serve warm.
Serve with a side of rice.