Beef Steak and Black Bean Soft Tacos

Salsa-marinated steak sits atop flavorful smashed black beans for a taco taste sensation. Your taste buds and your heart will be happy!

  • 30
    min
  • 4
    SERVINGS
  • 308
    Cal
  • 30 g
    Protein

Ingredients & Cooking

Ingredients:

  • 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) reduced sodium black beans, rinsed, drained, divided
  • 1 tablespoon vegetable oil
  • 8 small corn or flour tortillas (5 to 6-inch diameter), warmed
Toppings:
  • Thinly sliced lettuce, sliced avocado, chopped tomato, salsa, crumbled queso fresco and cilantro leaves (optional)

Cooking:

  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 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.

  4. 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

Butcher Counter

Beef Steak and Black Bean Soft TacosBottom Round Steak Round Primal

A good everyday cut, boneless and lean. Marinate and broil or grill and slice thin. Learn more about this beef cut here.

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