2 lb. Pot Roast
2 Cups dry raw pinto beans
1 can of rotel or diced tomatoes
1 onion diced
cumin (a dash or two)
1 tsp garlic powder
1 tsp chili powder
1 cup water
In a crock-pot put 2 cups of raw pinto beans on bottom, mix in a can of rotel, then season beans with cumin, garlic powder, a little chili powder, and minced onion.
Place roast on top and season the roast again same way.
Add water to cover beans and about have of roast. (May need to add water as cooking) turn crock to high and cook until roast falls apart and beans are done. About 4 hours on high. I then switch to warm/low so all spices can simmer!!
Shred roast apart and fill in tortilla with some beans. Add fillings as desired and serve warm. Great with rice on the side.
Great the next day even for breakfast with a fried egg on top and a little salsa with a tortilla to soak up the juices. Enjoy.