Beefy Chipotle Burritos in Slow Cooker

INGREDIENTS:

• 1 1/2 pounds boneless beef round steak, cut 3/4 inch thick
• 14 ½ ounce can diced tomatoes, undrained
• 1/3 cup chopped onion
• 1 or 2 chipotle peppers in adobo sauce, chopped
• 1 teaspoon dried oregano, crushed
• 1/4 teaspoon ground cumin
• 1 clove garlic, minced
• 6- 10 inch flour tortillas
• 3/4 cup shredded Mexican blend cheese
• salsa or homemade pico de gallo

DIRECTIONS:

1. Trim fat from meat and cut into 6 pieces and place in slow cooker.
2. Add undrained tomatoes, onion, chipotle pepper, oregano, cumin and garlic.
3. Cover and cook on low heat setting for 8-10 hours.
4. Remove meat from cooker and using 2 forks, pull meat apart into shreds.
5. Divide meat among tortilla, spooning it below the centers, and top with cheese.
6. Roll up tortilla and add salsa as desired

NUTRITION INFORMATION:

Serving size: 6 servings
Calories: 360, carbohydrate: 30 grams, protein: 30 grams, fat: 13 grams, sodium: 430 mg, fiber: 2 grams