1 boneless pork sirloin roast (3 pounds)
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, mix broth, taco seasoning, parsley, garlic, pepper, and salt; pour over roast. Cook, covered, on low 8-10 hours or until meat is very tender.
Remove pork from slow cooker; cool slightly. Shred meat with two forks. Skim fat from cooking juices. Return cooking juices and pork to slow cooker. Stir in beans and chilies; heat through.
Spoon 1/2 cup pork mixture across center of each tortilla; add toppings as desired. Fold bottom and sides of tortilla over filling and roll-up.
To freeze burritos: Roll up burritos without toppings. Wrap individually in paper towels, then foil. Transfer to a resealable plastic bag. May be frozen for up to 2 months. To use frozen burritos, remove foil. Place paper towel-wrapped burritos on a microwave-safe plate. Microwave on high for 3-4 minutes or until heated through. Serve with toppings as desired.
Yield: 14 servings.