Ingredients
1
cup thick and chunky cilantro salsa
2
cloves garlic, finely chopped
1 1/2
teaspoons chipotle chili pepper powder
1/2
teaspoon salt
1/2
teaspoon ground cumin
1 1/4
to 1 1/2 lb beef flank steak, trimmed of fat
1
sweet onion, cut into 3/4-inch wedges
1
medium red bell pepper, cut into 3/4-inch strips
1
medium yellow bell pepper, cut into 3/4-inch strips
12
low-fat flour tortillas (8 inch)
Fat-free sour cream, if desired
1
can (11 oz) whole kernel sweet corn, drained
1
large tomato, chopped (about 1 cup)
3
tablespoons finely chopped cilantro
1
tablespoon lime juice
1/8
teaspoon salt
Freshly ground black pepper, if desired
Preparation
Spray 3- to 4-quart slow cooker with cooking spray. In cooker, mix salsa, garlic, chili pepper powder, salt and cumin.
Cut beef into 3x1/2x1/2-inch strips; stir into mixture in cooker.
Cover; cook on Low heat setting 6 to 7 hours.
Add onion and bell peppers to beef in cooker. Increase heat setting to High. Cover; cook 30 to 45 minutes longer or until vegetables are crisp-tender. Meanwhile, in medium bowl, mix relish ingredients; set aside.
To serve, wrap tortillas in damp microwavable paper towels; heat in microwave on High 1 minute to 1 minute 30 seconds or until warm. Spoon about 1/2 cup beef mixture down center of each warm tortilla; top with relish and sour cream. Fold 2 sides of tortilla over filling toward center.
