Ingredients
2 cans (15 ounces each) black beans, rinsed and drained2 cans (14-1/2 ounces each) fire-roasted diced tomatoes, undrained1 large onion, finely chopped1 medium green pepper, finely chopped2 chipotle peppers in adobo sauce, finely chopped2 tablespoons adobo sauce2 garlic cloves, minced1 boneless beef chuck roast (2 pounds), cut into 1-inch cubes1 tablespoon ground cumin1 tablespoon dried oregano1/2 teaspoon salt1/2 teaspoon pepperOptional toppings: shredded Monterey Jack cheese, reduced-fat sour cream, minced fresh cilantro and lime wedges
Preparation
In a large bowl, combine beans, tomatoes, onion, green pepper, chipotle peppers, adobo sauce and garlic. In another bowl, combine beef, cumin, oregano, salt and pepper.
Pour half of the tomato mixture into a 4- or 5-qt. slow cooker; add beef. Top with remaining tomato mixture. Cover and cook on low for 7-9 hours or until meat is tender. Serve with toppings of your choice.
