Tuesday, June 15, 2010
Taking My Own Advice
1/4 cup reduced-sodium chicken broth
1 envelope reduced-sodium taco seasoning
1 tablespoon dried parsley flakes
2 garlic cloves, minced
1/2 teaspoon pepper
1/4 teaspoon salt
1 can (16 ounces) refried beans
1 can (4 ounces) chopped green chilies
14 flour tortillas (8 inches), warmed
Optional toppings: shredded lettuce, chopped tomatoes, chopped green pepper, guacamole, reduced-fat sour cream and shredded reduced-fat cheddar cheese.
Cut roast in half; place in a 4- or 5-qt. slow cooker. In a small bowl, combine the broth, taco seasoning, parsley, garlic, pepper and salt. Pour over roast. Cover and cook on low for 8-10 hours or until meat is very tender.
Remove pork from the slow cooker; cool slightly. Shred with two forks; set aside. Skim fat from the liquid; stir in beans and chilies. Return pork to the slow cooker; heat through. Spoon 1/2 cup pork mixture down the center of each tortilla; add toppings of your choice. Fold sides and ends over filling and roll up. Yield: 14 servings.