Beef and Bean Soft Tacos
- Total Time
Line each taco with some baby spinach or finely shredded green cabbage.
fat-free beef broth1 ½ cup(s)
chili powder1 tsp
uncooked lean flank steak1 pound(s), trimmed
fat free salsa¾ cup(s), + additional for serving (optional)
canned black beans½ cup(s), rinsed and drained
cilantro¼ cup(s), fresh
canned chopped hot green chili peppers2 Tbsp, drained
flour tortilla(s)12 medium, (7-inch) warmed
fat free sour cream¼ cup(s)
- Whisk together the broth and chili powder in a 5- or 6-quart slow cooker. Add the steak. Cover and cook until the steak is fork-tender, 4 – 5 hours on high or 8 – 10 hours on low.
- Transfer the steak to a cutting board; discard all but 1⁄4 cup of the cooking liquid; wipe out the slow cooker. With two forks, finely shred the beef. Return the beef to the slow cooker and stir in the reserved cooking liquid, 3⁄4 cup of the salsa, the beans, cilantro, and chiles. Cook on high until heated through, about 5 minutes.
- Top each tortilla evenly with the beef, salsa mixture, and sour cream. Fold the tortillas in half and serve with the additional salsa on the side, if using. Yields 2 tacos without additional salsa per serving.