Ingredients

• cooking spray
• 1 , 4 pound
• 1 pound dried pinto beans
• 3 , 4 ounce
• 2 tablespoons chili powder
• 2 tablespoons ground cumin
• 2 tablespoons salt
• 2 tablespoons dried oregano
• 2 tablespoons garlic powder
• 1 quart water , or as needed
• 16 flours tortillas

Instructions

1. 1 Spray the crock of a slow cooker with cooking spray. Place roast inside the prepared crock.
2. 2 Combine beans, 2 cans chile peppers, chili powder, cumin, salt, oregano, and garlic powder in a bowl. Stir to combine and pour over roast in the slow cooker. Add enough water to mostly cover roast. Jiggle roast a bit to get some liquid underneath.
3. 3 Cover and cook on Low for 5 hours. Open slow cooker; if beans have absorbed all the liquid, stir in more water, 1 cup at a time. Cover and cntinue to cook for 3 to 4 more hours, adding water as necessary, until roast is fork-tender. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
4. 4 Transfer roast to a cutting board. Remove and discard any bone and fat. Shred meat with two forks.
5. 5 Return shredded meat to the slow cooker with remaining chile peppers. Cook on Low until heated through, about 30 minutes.
6. 6 Serve with tortillas.

Nutrition per serving