Slow Cooker Fajitas

Ingredients: 1 each medium green, sweet red and yellow pepper, cut into 1/2-inch strips  1 sweet onion, cut into 1/2-inch strips 2 pounds boneless beef sirloin steaks, cut into thin strips  3/4 cup water  2 tablespoons red wine vinegar  1 tablespoon lime juice 1 teaspoon ground cumin  1 teaspoon chili powder  1/2 teaspoon salt 1/2 teaspoon garlic powder 1/2 teaspoon pepper 1/2 teaspoon cayenne pepper  8 flour tortillas (8 inches), warmed 1/2 cup salsa 1/2 cup shredded cheddar cheese  8 teaspoons minced fresh cilantro  Directions: Place peppers and onion in a 5-qt. slow cooker. Top with beef. Combine the water, vinegar, lime juice and seasonings; pour over meat. Cover and cook on low for 8-9 hours or until tender. Using a slotted spoon, place about 3/4 cup meat mixture down the center of each tortilla. Top with 1 tablespoon salsa, 1 tablespoon cheese and 1 teaspoon cilantro; roll up. Yield: 8 servings. We like to serve these with spanish rice.  Also, adding cilantro to the final product adds a lot of flavor.  Thanks.   Freezing Directions:  Thaw contents of bag.  Then place in slow cooker.  Poor the sauce over the veggies and  meat.  Cook on low for 8-9 hours or until tender.   Serve on tortita's with salsa, cilantro, cheese, sour cream and your other favorite toppings.