Ingredients:

  • 2 lbs beef chuck roast, cut into 2-inch cubes
  • 2 cans (15 oz/425g each) pinto beans, drained and rinsed
  • 1 can (15 oz/425g) black beans, drained and rinsed
  • 1 cup beef broth
  • 1 can (14.5 oz/411g) fire-roasted diced tomatoes
  • 1 medium (150g) yellow onion, finely diced
  • 4 cloves (20g) garlic, minced
  • 2 tbsp tomato paste
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 8 large (10-inch) flour tortillas
  • 2 cups shredded Monterey Jack or Cheddar cheese
  • 1 cup sour cream
  • 2 cups shredded romaine lettuce
  • 1 cup diced avocado

Instructions:

  1. Place the diced onion and minced garlic at the bottom of the slow cooker.
  2. Add the beef chuck cubes on top of the aromatics.
  3. In a small bowl, whisk together the beef broth, tomato paste, chili powder, cumin, paprika, salt, and pepper.
  4. Pour the spice mixture over the meat and stir in the diced tomatoes and drained beans until everything is evenly coated.
  5. Cover with the lid and set to Low for 8 hours or High for 4–6 hours.
  6. Once the beef effortlessly pulls apart with a fork, shred the meat using two forks and serve inside warmed tortillas with cheese, sour cream, lettuce, and avocado.