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Crock Pot Southwest Steak and Beans
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| 1 ½ lbs. | flank steak |
| 1 | onion, chopped |
| 3 cloves | garlic, minced |
| 16 oz. jar | chunky salsa |
| ½ teaspoon | dried oregano leaves |
| 2 teaspoons | chili powder |
| ½ teaspoon | salt |
| ¼ teaspoon | pepper |
| 15 oz. can | black beans, drained and rinsed |
| 1 | red bell pepper, sliced |
| 1 | yellow bell pepper, sliced |
| 3 cups | hot cooked rice, preferably brown rice |
Trim excess fat from steak. Place onions and garlic in bottom of 3-4 quart slow cooker and top with steak. Mix salsa, oregano, chili powder, salt, and pepper in small bowl and pour over meat. Top with drained black beans. Cover and cook on low 6-8 hours until steak is cooked through and vegetables are tender.
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