Beef Steak and Black Bean Soft Tacos

beef breakfast steak and black bean soft tacos

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Beef Steak and Black Bean Soft Tacos

This steak taco recipe gets extra flavour from a black bean and salsa paste and fresh toppings.

This Eye-Check Certified recipe is brought to y'all past National Cattlemen's Beef Association.

Ingredients

Servings   iv

  • i medium ripe avocado, cutting into eight thin slices
  • 1 can (15 ounces) no-common salt-added black beans
  • 2 teaspoons chili powder
  • 2 tablespoons plus 2 teaspoons fresh chopped cilantro leaves
  • 8 small corn tortillas (5 to six-inch bore), warmed
  • 1 1/2 teaspoons ground cumin (divided)
  • 1/ii cup shredded lettuce
  • ane lime (cut into 8 wedges)
  • 1/2 cup diced red onion
  • 1 cup salsa (divided)
  • 1 lb beef Bottom Round Steaks, cut 1/iv-inch thick
  • one cup diced tomatoes

Directions

Tip: Click on footstep to mark as consummate.

  1. Combine one/2 cup salsa, chili powder and 1 teaspoon cumin. Identify beef steaks and marinade in food-safe plastic purse; plow to coat. Close handbag securely and marinate in fridge 6 hours or every bit long every bit overnight, turning occasionally.
  2. Combine i cup beans, remaining 1/2 loving cup salsa and 1/ii teaspoon cumin in medium microwave-safe bowl. Mash with fork into chunky paste. Embrace and microwave on High i to 2 minutes or until hot, stirring in one case. Keep warm.
  3. Meanwhile, heat big nonstick skillet over medium-high heat until hot; remove from oestrus and coat with nonstick spray. Remove steaks from marinade; discard marinade. Cooking in batches, if necessary, place steaks in skillet (practise not overcrowd) and cook two 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 dissever evenly among tortillas. Top beef with remaining ane/2 cup beans, tomatoes, lettuce, cherry onion, cilantro, avocado and lime wedge, as desired. Fold tortillas in half to serve.

Nutrition Facts

Beef Steak and Black Bean Soft Tacos

CaloriesCalories

478 Per Serving

ProteinProtein

36g Per Serving

FiberFiber

14g Per Serving

Nutrition Facts

Calories 478
Total Fat xvi.0 m
Saturated Fat three.0 g
Trans Fatty 0.ii 1000
Polyunsaturated Fatty 1.1 g
Monounsaturated Fat 4.0 g
Cholesterol 66 mg
Sodium 450 mg
Total Carbohydrate 56 thousand
Dietary Fiber 14 g
Sugars five g
Protein 36 m

Dietary Exchanges
3 starch, two vegetable, 3 i/2 lean meat, ane/2 fatty

This Eye-Cheque Certified recipe is brought to you by National Cattlemen'due south Beef Association, a contractor to the Beef Checkoff.

This steak taco recipe gets actress flavor from a black edible bean and salsa paste and fresh toppings.

This Heart-Bank check Certified recipe is brought to you by National Cattlemen'southward Beefiness Association.

Nutrition Facts

Beef Steak and Blackness Bean Soft Tacos

CaloriesCalories

478 Per Serving

ProteinProtein

36g Per Serving

FiberFiber

14g Per Serving

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Calories 478
Total Fatty 16.0 one thousand
Saturated Fat iii.0 g
Trans Fat 0.two thou
Polyunsaturated Fat 1.1 thousand
Monounsaturated Fatty iv.0 k
Cholesterol 66 mg
Sodium 450 mg
Total Sugar 56 grand
Dietary Fiber 14 g
Sugars 5 1000
Protein 36 one thousand

Dietary Exchanges
3 starch, ii vegetable, 3 1/2 lean meat, 1/2 fat

Ingredients

Servings   4

  • 1 medium ripe avocado, cut into viii sparse slices
  • 1 can (15 ounces) no-salt-added black beans
  • two teaspoons chili pulverization
  • 2 tablespoons plus 2 teaspoons fresh chopped cilantro leaves
  • eight small corn tortillas (5 to 6-inch diameter), warmed
  • ane 1/2 teaspoons basis cumin (divided)
  • 1/2 cup shredded lettuce
  • 1 lime (cut into 8 wedges)
  • one/2 cup diced crimson onion
  • one cup salsa (divided)
  • i lb beefiness Bottom Round Steaks, cutting 1/4-inch thick
  • 1 cup diced tomatoes

Directions

Tip: Click on stride to mark equally complete.

  1. Combine 1/2 loving cup salsa, chili pulverisation and ane teaspoon cumin. Place beefiness steaks and marinade in food-condom plastic purse; plough to glaze. Close bag deeply and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
  2. Combine 1 cup beans, remaining 1/2 cup salsa and ane/2 teaspoon cumin in medium microwave-safe basin. Mash with fork into chunky paste. Embrace and microwave on Loftier 1 to 2 minutes or until hot, stirring one time. Keep warm.
  3. Meanwhile, heat large nonstick skillet over medium-high oestrus 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; continue warm. Repeat with remaining steaks.
  4. Spread bean mixture evenly on tortillas. Cut steaks into 4 pieces each and divide evenly amid tortillas. Superlative beef with remaining 1/2 loving cup beans, tomatoes, lettuce, red onion, cilantro, avocado and lime wedge, equally desired. Fold tortillas in half to serve.

This Eye-Bank check Certified recipe is brought to you by National Cattlemen'southward Beef Clan, a contractor to the Beef Checkoff.

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