Prep time: 5 minutes Cook time: 8 hours This recipe does not scale
per serving: 739 calories; 47 grams protein; 41 grams total fat; 9 grams fiber; 15 grams saturated fat; 45 grams carbohydrates; 110 mgs cholesterol; 354 mgs sodium; 19 WW points plus
Slow Cooker Shredded Beef Burrito Bowls
2.5 pounds beef brisket
2 packets taco seasoning
1 15-ounce can black beans rinsed and drained
1/4 cup fresh cilantro chopped
3 limes 2 for juice, 1 cut into wedges for garnish
1/2 cup shredded Monterey Jack cheese
4 green onions chopped
1/4 cup sour cream
2 avocados seeded and sliced
1 cup long grain rice
 Trim fat from brisket and season with salt and pepper. Place in the slow cooker. In a small bowl, mix the taco seasoning according to package instructions. Pour over the brisket. Cover and cook on low for 8 hours.
 30 minutes before serving, cook the rice according to package instructions. Heat the black beans in the microwave and gently mix with the rice. Add cilantro and lime juice and fluff with a fork.
 Transfer the beef to a cutting board and, using 2 forks, shred the beef. Return to the slow cooker.
 To assemble burrito bowls, place the rice mixture on the bottom of the bowl, top with beef, cheese, a dollop of sour cream and avocado slices. Garnish with lime wedges and sliced green onions and serve.
1 cup shredded Monterey Jack cheese
4 large flour tortillas
1/2 cup prepared chunky salsa
1/2 4-ounce can diced green chiles
 Place a large skillet coated with cooking spray over medium heat. Place one flour tortilla on the bottom and sprinkle with some cheese, green chiles, and salsa. Top with another tortilla, cover and heat for 3-4 minutes or until golden. Flip to other side to brown lightly if desired.
 Follow the same procedure with the other quesadilla(s), omitting chilies and salsa in children's portions, if desired. Cut into wedges to serve.