1-2 lb London Broil
1 (1.2.25 oz) pkg Taco seasoning mix
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 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.