| 1 2-lb | London broil |
| 1 (1.25 oz) pkg | Taco seasoning mix |
| | Cooking spray |
| 1 cup | Chopped onion |
| 1 tbsp | White vinegar |
| 1 (4.5 oz) can | Chopped green chiles |
| 1 (16 oz) can | Fat-free refried beans |
| 12 | (8 in) fat-free flour tortillas |
| 1 1/2 cups | (6 oz) shredded Monterey Jack cheese |
| 1 1/2 cups | Chopped plum tomato |
| 3/4 cup | Fat-free sour cream |
Trim fat from meat; rub seasoning mix over both sides of meat. Place meat in an electric slow cooker coated with cooking spray; add onion, vinegar and green chiles. Cover with lid; cook on low-heat setting for 9 hrs. Remove meat from slow cooker, reserving cooking liquid; shred meat with 2 forks. Combine meat and reserved cooking liquid; stir well.
Warm beans and tortillas according to package directions. Spread 2 tbsp beans down middle of each tortilla. Spoon a heaping 1/3 cup meat mixture on top of beans. Top each with 2 tbsp cheese, 2 tbsp tomato, and 1 tbsp sour cream; roll up.
Consider adding green chili's toward end of cooking, or another can an hour or so before the dish is done.