Trim fat from steak; rub taco seasoning over both sides of steak. Place steak in an electric slow cooker coated with cooking spray; add onion, vinegar, and green hiles. Cover with lid; cook on low heat setting for 9 hours. Remove steak from slow cooker, reserving cooking liquid; shred steak with 2 forks. Combine steak and reserved cooking liquid; serve well.
Warm beans and tortillas according to package directions. Spread 2 tablespoons beans down center of each tortilla. Spoon a heaping 1/3 cup steak mixture over beans. Top each with 2 tablespoons cheese, 2 tablespoons tomato, and 1 tablespoon sour cream. Roll up.
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|Serving Size: 1 Serving (51g)|
|Recipe Makes: 9 Servings|
|Calories from Fat: 24 (59%)|
|Amt Per Serving||% DV|
|Total Fat 2.7g||4 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 6.5mg||2 %|
|Sodium 71.9mg||2 %|
|Potassium 110.5mg||3 %|
|Total Carbohydrate 2.9g||1 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 2.4g|
|Protein 1.6g||2 %|
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Calories per serving: 41
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