Beef and Bean Soft Tacos

I made this recipe last night for supper (sorry I forgot to take a picture). This is one of my favorite recipes from my Weight Watchers Momentum Cookbook. Ron and I both love Mexican food and this is a little bit of a different twist on tacos. We really enjoy spicy food, so I have swapped the green chiles for jalapenos and added hot sauce to this recipe on occasion. Baby spinach or shredded lettuce could be added to the tacos to make them more filling with no additional calories. This is a great recipe that requires very little time and just a few dishes.

Prep: 20 min
Cook Time: 4-5 hours on high or 8-10 hours on low
Serves: 6

1 1/2 cups reduced sodium beef broth
1 tsp. chili powder
1 (1 pound) flank steak
3/4 cup chunky tomato salsa + additional for serving
1/2 cup rinsed and drained canned black beans
1/4 cup fresh chopped cilantro
2 tablespoons canned chopped green chiles, drained
12 (7 inch) tortillas, warmed
1/4 cup fat free sour cream

1. Whisk together the broth and chili powder in a 5-6 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 tot he slow cooker and stir in teh reserved cooking liquid, 3/4 cup salsa, the beans, cilantro, and chiles. Cook on high until heated through, about 5 minutes.

3. Top each tortilla evenly with the beef, salsa miture, and sour cream. Fold the tortillas in half and serve with salsa on the side.