Prep Time 5 minutes Cook Time 4 hours on high or 8 hours on low
Nothing is better than coming home after a long day to a fully cooked meal, and this dinner is not only satisfying but delicious! I make this recipe a lot for weekday meals and for when we have company over because it's so incredibly simple - it's always a crowd pleaser. Tender savory beef and black beans wrapped in a tortilla never disappoints!
by Meredith Steele
What you'll need
- 1 pound flank steak, fat trimmed
- 1 1/4 cup beef broth
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon dried oregano
- 1/4 teaspoon kosher salt
- 1 can black beans, rinsed
- optional add-ins: 1 cup diced tomatoes or 1 can green chilies
- tortillas
How to make it
- Add beef broth, chili powder, cumin, oregano, and salt to a slow-cooker and stir to combine.
- Place the flank steak in the slow-cooker and cover with the lid. Cook on high for 4 hours or on low for 8 hours.
- After the steak has finished cooking and is falling apart, transfer it to a cutting board. With a fork shred the meat. Return it to the slow-cooker and add the beans. At this time you can add tomatoes or green chilies, if you desire, to boost the flavors. Stir to combine and cook for an additional 5 minutes or until the beans are warmed through. Serve on tortillas.
