Mexi-Wraps
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Tender beef and beans in a thick chili pepper and tomato sauce.
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Cooking oil
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2 tbsp.
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30 mL
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Inside round steak, thinly sliced
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2 lbs.
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900 g
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Water
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2 tbsp.
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30 mL
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All-purpose flour
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2 tbsp.
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30 mL
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Can of white kidney beans, rinsed and drained
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19 oz.
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540 mL
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Can of diced tomatoes, drained
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14 oz.
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398 mL
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Chopped onion
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1 tbsp.
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250 mL
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Chopped green pepper
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1 cup
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250 mL
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Frozen kernel corn
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1/2 cup
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125 mL
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Can of diced green chilies, drained
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4 oz.
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113 g
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Chopped fresh oregano leaves (or 1 1/2 tsp., 7 mL, dried)
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2 tbsp.
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30 mL
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Tomato paste
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2 tbsp.
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30 mL
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Chili powder
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1
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15
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Garlic cloves, minced (or 1/2 tsp., 2 mL, powder)
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2
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2
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Ground cumin
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1 tsp.
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5 mL
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Salt
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1/4 tsp.
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1 mL
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Grated medium Cheddar cheese
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1 cup
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250 mL
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Flour tortillas (9 inch, 22 cm, diameter)
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10
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10
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Chopped or torn romaine lettuce, lightly packed
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1 cup
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250 mL
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Heat cooking oil in large frying pan on medium-high. Add beef in 2 batches. Cook for 3 to 4 minutes per batch, stirring occasionally, until browned. Transfer to 3 1/2 to 4 quart (3.5 to 4 L) slow cooker.
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Stir water into flour in small cup until smooth. Add to beef. Stir.
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Add next 12 ingredients. Stir well. Cover. Cook on Low for 7 to 8 hours or on High for 3 1/2 to 4 hours. Makes about 5 cups (1.25 L) filling.
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Sprinkle 1 1/2 tbsp. (25 mL) cheese down centre of each tortilla. Spoon 1/2 cup (125 mL) beef mixture onto cheese on each. Divide and scatter lettuce over beef mixture. Fold bottom edge and sides of each tortilla over filling to enclose, leaving top open. Makes 10 wraps.
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1 wrap:
476 Calories; 19.4 g Total Fat (7.8 g Mono, 2.9 g Poly, 6.6 g Sat); 56 mg Cholesterol;45 g Carbohydrate; 3 g Fibre; 31 g Protein; 706 mg Sodium
Make Ahead:
The night before, slice steak and prepare bean mixture. Chill overnight in separate covered bowls. Assemble and cook as directed.
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Reprinted from Slow Cooker Dinners© Company's Coming Publishing Limited
www.companyscoming.com
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