I LOVE LOVE LOVE Mexican food. Tacos, fajitas, enchiladas, but my favorite of all, are wet burritos. These particular wet burritos start off in the crockpot, so they're perfect for a hot summer day, or really any time.
Ingredient List: 2lb Beef Roast 1 8 oz can V8
1 10 oz can Diced Tomatoes with Green Chilis 1 16 oz can Black Beans
1 Large Onion sliced Spices (elaborate on this...)
Rice-A-Roni Cilantro Lime Rice
Shredded Cheese of your Choice ( I chose a Mexican Blend, because why the heck not?) Tortillas 1 10 oz can Red Enchilada Sauce 1 10 oz can Green Enchilada Sauce
Tomatoes, Shredded Lettuce, Sour Cream, Guacamole, Jalapeños, and Hot Sauce to garnish if desired
Place thawed roast in the crockpot with V8, Tomatoes, Beans (rinsed and drained), onions, and spices.
Let cook on High for 4 hours, or Low for 8 hours.
Shred Beef and give it a good stir back into the crockpot with all the juices.
Cook Cilantro Lime Rice according to package directions.
Load tortilla with Rice, Meat/Onion/Bean mixture and wrap tightly, making sure to tuck both ends (otherwise, your burrito will leak).
Mix together the cans of Red and Green Enchilada Sauce in a leftover jar. This is called Christmas Sauce. (You won't use it all for this meal, and you'll have leftovers, so this is a great way to store it).
Pour a generous helping of the Christmas Sauce over the top of your burrito, allowing it to drip down the sides and pool a bit on the plate.
Top burrito with shredded cheese.
Microwave burrito for 1 minute, or just long enough to melt the cheese.
Remove burrito from the microwave and garnish as desired.
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