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*recipe from Diabetic Living magazine

• 1 lb. beef flank steak
• 1 16 oz. package of frozen peppers and onions
• 1 14 oz. can Mexican-style stewed tomatoes, undrained
• 2 t. chili powder
• 6 medium whole-wheat flour tortillas

Place flank steak and frozen veggies in slow cooker.

In medium bowl, stir together undrained tomatoes and chili powder, then pour over beef and veggies.

Cook on LOW for 7-8 hours or HIGH for 3-4 hours.

Slice meat into thin strips.  Place portions of meat and veggies into tortillas and roll-up.  Serve warm.

Makes 6 servings.  Each serving is roughly 200 calories.  Enjoy!