Slow Cooker Beef Tacos

• 1 pound flank steak, fat trimmed
• 1 1/4 cup beef broth
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/4 tsp dried oregano
• 1/4 tsp kosher salt
• 1 can black beans, rinsed
• tortillas
• optional add-ins: 1 cup diced tomatoes or 1 can green chilies

Directions

1. Add beef broth, chili powder, cumin, oregano, and salt to a slow cooker and stir to combine.
2. 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.
3. After the steak has finished cooking and is falling apart, transfer it to a cutting board. Shred the meat with a fork.
4. Optional: Pour liquid from slow cooker into transparent glass bowl or jar.  Allow fat to separate.
5. Return meat to slow cooker, and pour separated broth over meat.  Discard liquid fat.
6. Add the beans to the slow cooker. Add tomatoes or green chilies to boost the flavors, if desired. Stir to combine and cook for an additional 5 minutes or until the beans are warmed through. Serve on tortillas.