beef steak and black bean soft tacos
- 1 pound beef bottom round steaks, cut 1/4 inch thick
- 1 cup salsa, divided
- 2 teaspoon chili powder
- 1 can (15 oz) reduced sodium black beans, rinsed, drained, divided
- 1 tablespoons vegetable oil
- 8 small corn or flour tortillas (5 to 6 inch diameter), warmed
- thinly sliced lettuce
- avocado, sliced
- chopped tomato
- crumbled queso fresco
- fresh clinatro leaves
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.
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.
Meanwhile, heat 1-1/2 teaspoons oil in large nonstick skillet over medium-high heat until hot. Remove steaks from marinade; discard marinade. Cooking in batches, 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 and oil.
Spread bean mixture evenly on tortillas. Cut steaks into 4 pieces each and divide evenly among tortillas. Top beef with remaining beans and Toppings, as desired. Fold tortillas in half to serve.
Nutrition information per serving: 308 calories; 9 g fat (2 g saturated fat; 3 g monounsaturated fat); 64 mg cholesterol; 508 mg sodium; 29 g carbohydrate; 6.6 g fiber; 30 g protein; 9.6 mg niacin; 0.7 mg vitamin B6; 3.8 mcg vitamin B12; 4.2 mg iron; 35.7 mcg selenium; 5.0 mg zinc; 84.0 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.