Slow Cooking Thursday

My family has always liked burritos, and when I saw this recipe in the Taste of Home magazine, I knew it would be a hit.

Beef and Bean Burritos
2 pound beef roast
1 cup chopped onion
3 bacon strips, diced
1 can (8 ounces) tomato sauce
3/4 teaspoon pepper
1/4 teaspoon salt
1 can (16 ounces) refried beans
1/2 cup salsa
1 can (4 ounces) chopped green chilies
1-1/2 cups (6 ounces) shredded Monterey Jack cheese
10 flour tortillas (10 inches), warmed

Place roast in a 5-qt. slow cooker; top with onion and bacon. Combine the tomato sauce, pepper and salt; pour over meat. Cover and cook on low for 4-1/2 to 5 hours or until tender.
In a microwave-safe bowl, combine the refried beans, salsa and chilies. Cover and microwave on high for 2-3 minutes or until heated through. Remove meat from slow cooker; shred with two forks.
Layer the bean mixture, meat and cheese off-center on each tortilla. Fold sides and ends over filling and roll up. Enjoy!

For more slow cooker recipes, visit Sandra at Diary of a SAHM.