Trim fat from meat; rub seasoning mix over both sides of meat. Place meat in an electric slow cooker coated with cooking spray; add onion, vinegar, and green chiles. Cover with lid; cook on low heat for 9 hours. Remove meat from slow cooker, reserving cooking liquid; shred meat with two forks. Combine meat and reserved cooking liquid; stir well. Warm beans and tortillas according to package directions. Spread 2 tablespoons beans down the center of each tortilla. Spoon a heaping 1/3 cup meat mixture on top of beans. Top each with 2 tablespoons cheese, 2 tablespoons tomato, and 1 tablespoon sour cream; roll up. Recipe by: Cooking Light Posted to EAT-LF Digest by "Sherilyn"
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|Serving Size: 1 Serving (470g)|
|Recipe Makes: 12|
|Calories from Fat: 237 (24%)|
|Amt Per Serving||% DV|
|Total Fat 26.3g||35 %|
|Saturated Fat 8g||40 %|
|Monounsaturated Fat 12.2g|
|Polyunsanturated Fat 4.7g|
|Cholesterol 13.8mg||4 %|
|Sodium 2082.5mg||72 %|
|Potassium 701.6mg||18 %|
|Total Carbohydrate 154.9g||46 %|
|Dietary Fiber 11.2g||45 %|
|Sugars, other 143.7g|
|Protein 29.7g||42 %|
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Calories per serving: 984
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