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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

Nutrition Facts

Beef Steak and Black Bean Soft Tacos
CaloriesCalories
478 Per Serving
ProteinProtein
36g Per Serving
FiberFiber
14g Per Serving
×
Calories 478
Total Fat 16.0 g
Saturated Fat 3.0 g
Trans Fat 0.2 g
Polyunsaturated Fat 1.1 g
Monounsaturated Fat 4.0 g
Cholesterol 66 mg
Sodium 450 mg
Total Carbohydrate 56 g
Dietary Fiber 14 g
Sugars 5 g
Protein 36 g

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

Ingredients

Servings   4  

  • 1 medium ripe avocado, cut into 8 thin slices
  • 1 can (15 ounces) no-salt-added black beans
  • 2 teaspoons chili powder
  • 2 tablespoons plus 2 teaspoons fresh chopped cilantro leaves
  • 8 small corn tortillas (5 to 6-inch diameter), warmed
  • 1 1/2 teaspoons ground cumin (divided)
  • 1/2 cup shredded lettuce
  • 1 lime (cut into 8 wedges)
  • 1/2 cup diced red onion
  • 1 cup salsa (divided)
  • 1 lb beef Bottom Round Steaks, cut 1/4-inch thick
  • 1 cup diced tomatoes

Directions

Tip: Click on step to mark as complete.

  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掳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.
This Heart-Check Certified recipe is brought to you by National Cattlemen鈥檚 Beef Association, a contractor to the Beef Checkoff.

Nutrition Facts

Beef Steak and Black Bean Soft Tacos
CaloriesCalories
478 Per Serving
ProteinProtein
36g Per Serving
FiberFiber
14g Per Serving
×
Calories 478
Total Fat 16.0 g
Saturated Fat 3.0 g
Trans Fat 0.2 g
Polyunsaturated Fat 1.1 g
Monounsaturated Fat 4.0 g
Cholesterol 66 mg
Sodium 450 mg
Total Carbohydrate 56 g
Dietary Fiber 14 g
Sugars 5 g
Protein 36 g

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

Ingredients

Servings   4  

  • 1 medium ripe avocado, cut into 8 thin slices
  • 1 can (15 ounces) no-salt-added black beans
  • 2 teaspoons chili powder
  • 2 tablespoons plus 2 teaspoons fresh chopped cilantro leaves
  • 8 small corn tortillas (5 to 6-inch diameter), warmed
  • 1 1/2 teaspoons ground cumin (divided)
  • 1/2 cup shredded lettuce
  • 1 lime (cut into 8 wedges)
  • 1/2 cup diced red onion
  • 1 cup salsa (divided)
  • 1 lb beef Bottom Round Steaks, cut 1/4-inch thick
  • 1 cup diced tomatoes

Directions

Tip: Click on step to mark as complete.

  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掳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.
This Heart-Check Certified recipe is brought to you by National Cattlemen鈥檚 Beef Association, a contractor to the Beef Checkoff.

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