Beef and Bean Soft Tacos

9
Total Time
5 hr 5 min
Prep
5 min
Cook
5 hr
Serves
6
Difficulty
Easy
Line each taco with some baby spinach or finely shredded green cabbage.

Ingredients

fat-free beef broth

1½ cup(s)

chili powder

1 tsp

uncooked lean flank steak

1 pound(s), trimmed

fat free salsa

¾ cup(s), + additional for serving (optional)

canned black beans

½ cup(s), rinsed and drained

cilantro

¼ cup(s), fresh

canned chopped hot green chili peppers

2 Tbsp, drained

flour tortilla(s)

12 medium, (7-inch) warmed

fat free sour cream

¼ cup(s)

Instructions

  1. 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.
  2. 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.
  3. 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.

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