Beef Fajitas

1 lb. flank steak, trimmed and cut into 6 pieces
1 can mexican style stewed tomatoes, drained
1 sweet onion, sliced
1 red bell pepper, seeded and diced
1 green bell pepper, seeded and diced
1/4 cup canned diced jalapeno peppers
2 garlic cloves, minced
1 tsp chili powder
1 tsp ground cumin
1 tsp ground coriander
1/4 tsp salt
6 flour tortillas
1/3 cup shredded reduced-fat taco cheese blend

Mix the beef, tomatoes, onion, bell peppers, jalapenos, garlic, chili poder, cumin, coriander, and salt in a slow cooker. Cover and cook on high until the beef is tender, 4-5 hours.

Transfer the meat to a cutting board and cool slightly. Shred and return to the tomato sauce.

Just before serving, heat the tortillas according to pkg directions. Sprinkle the cheese along the center of the tortillas, then top with the beef mixture and fold.

Good topped also with chopped avovado and tomato, salsa, shredded lettuce, and fat-free sour cream.

Serves 6

points per serving: 6