Beef Steak and Black Bean Soft Tacos
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Total Recipe Time: 30 minutes plus marinating
Marinade Time: 6 hours to overnight
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Makes 4 entree servings
1 pound beef Bottom Round Steaks, cut 1/4-inch thick
1 cup salsa, divided
2 teaspoons chili powder
1-1/2 teaspoons ground cumin, divided
1 can (15 ounces) no salt added black beans
8 small corn tortillas (5 to 6-inch diameter), warmed
1 cup diced tomatoes
1/2 cup shredded lettuce
1/2 cup diced red onion
2 tablespoons plus 2 teaspoons fresh chopped cilantro leaves
1 medium ripe avocado, cut into 8 thin slices
1 lime, cut into 8 wedges
|1.||Combine 1/2 cup salsa, chili powder and 1 teaspoon cumin. Place beef Steaks and marinade in food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
|2.||Combine 1 cup beans, remaining 1/2 cup salsa and 1/2 teaspoon cumin in medium microwave-safe bowl. Mash with fork into chunky paste. Cover and microwave on HIGH 1 to 2 minutes or until hot, stirring once. Keep warm.
|3.||Meanwhile, heat large nonstick skillet over medium-high heat until hot; remove from heat and coat with nonstick spray. Remove steaks from marinade; discard marinade. Cooking in batches, if necessary, place steaks in skillet (do not overcrowd) and cook 2 to 3 minutes for medium rare (145°F) doneness, turning once. (Do not overcook.) Remove steaks from skillet; keep warm. Repeat with remaining steaks.
|4.||Spread bean mixture evenly on tortillas. Cut steaks into 4 pieces each and divide evenly among tortillas. Top beef with remaining 1/2 cup beans, tomatoes, lettuce, red onion, cilantro, avocado and lime wedge, as desired. Fold tortillas in half to serve.
Cook's Tip: Steaks may be cut into bite-sized pieces in step 4.
Nutrition information per serving, using Choice grade beef, 4 main dish servings: 478 calories; 16 g fat (3 g saturated fat; 4 g monounsaturated fat); 66 mg cholesterol; 450 mg sodium; 56 g carbohydrate; 13.6 g fiber; 36 g protein; 8 mg niacin; 0.9 mg vitamin B6; 3.3 mcg vitamin B12; 6.4 mg iron; 39 mcg selenium; 4.9 mg zinc; 92.9 mg choline.
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of choline.
Trans fat 0.2g; polyunsaturated fat 1.1g; potassium 890.0 mg; added sugar 0.0g
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For 4 servings, each serving contains 1/2 cup steak sliced, 1/4 cup bean mixture, 1/4 cup tomatoes, 2 teaspoons cilantro, 2 tablespoons black beans and 1/4 avocado.