Heart Healthy
This steak taco recipe gets extra flavor from a black bean and salsa paste and fresh toppings.
This Heart-Check Certified recipe is brought to you by National Cattlemen’s Beef Association.
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Beef Steak and Black Bean Soft Tacos
This steak taco recipe gets extra flavor from a black bean and salsa paste and fresh toppings.
This Heart-Check Certified recipe is brought to you by National Cattlemen’s Beef Association.
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Prep Time
30
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Cook Time
20
-
Total Time
50
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Servings
4
Ingredients
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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.
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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 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. -
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.
Nutrition Facts
Calories
Protein
FiberNutrition Facts
| 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
-
Prep Time
30
-
Cook Time
20
-
Total Time
50
-
Servings
4
Ingredients
-
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.
-
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 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. -
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.
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