1 1/2 cups reduced sodium beef broth
1 teaspoon chili powder
1 (1 lb) flank steak, trimmed
3/4 cup chunky tomato salsa + additional for serving (optional)
1/2 cup rinsed and drained canned black beans
1/4 cup fresh cilantro leaves
2 tablespoons canned chopped mild green Chiles, drained
12 (7 in) flour tortillas, warmed
1/4 cup FF sour cream
Whisk together the broth and chili powder in a 5 to 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 tortillas in half and serve with the additional salsa on the side, if using.
Serving (2 tacos without add’l salsa) 274 Calories, 5 g fat, 1 g sat fat, 0 g trans fat, 56 mg chol, 373 mg sod, 30 g carb, 5 g fib, 28 g prot, 78 mg calc.  

Thanks Cyndi for sharing this with me!

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