BEEF AND CHIPOTLE BURRITOS

2 1/2 lbs. boneless beef round steak, cut 3/4-inch thick

2 (14.5-oz) cans no-salt-added diced tomatoes, undrained

3 medium onions, cut into thin wedges

2 to 3 chipotle peppers in adobo sauce, chopped

2 cloves garlic, minced

1 tsp dried oregano, crushed

1/4 tsp salt

1/4 tsp ground cumin

8 8-inch whole wheat or low-fat flour tortillas, warmed

1 cup shredded reduced-fat cheddar cheese, optional

Fresh Pico de Gallo, for serving, optional

Trim fat from the round steak and cut into six pieces. Place steak in a slow cooker. Add tomatoes, onion, peppers, garlic, oregano, salt and cumin. Cover and cook on low setting for 8 to 9 hours or on high 4 to 4 1/2 hours.

Remove meat from cooker, reserving cooking liquid. Using two forks, pull meat apart into shreds. Unsing a slotted spoon, remove tomatoes and onion from the cooker, set aside. Stir some reserved cooking liquid into the meat to moisten. Discard remaining liquid.

To serve, spoon 1/2 cup of the meat just below the center of each warm tortilla. Top each with about 3 tablespoons of the tomato-onion mixture. If desired, top with cheese and/or Pico de Gallo. Roll up tortillas.

Yield: 8 burritos

Photo for reference