This steak taco recipe gets extra flavor from a black bean and salsa paste and fresh toppings. This Beef. It's What's For Dinner recipe is certified by the American Heart Association®.
Combine 1/2 cup salsa, chile 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 remaining 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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* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per 3-oz serving: Heart-Check certification does not apply to recipes or links unless expressly stated. For 4 servings, each serving containers 1/2 cup sliced steak, 1/4 cup bean mixture, 1/4 cup tomatoes, 2 teaspoons cilantro, 2 tablespoons black beans and 1/4 avocado. 478 Calories; 16g Total Fat; 3g Saturated Fat; 0g Monounsaturated Fat; 4g Trans Fat; 66mg Cholesterol; 450mg Sodium; 56g Total carbohydrate; 36g Protein; 6.4mg Iron; 8mg Niacin; 0.9mg Vitamin B6; 92.9mg Choline; 3.3mcg Vitamin B12; 4.9mg Zinc; 39mcg Selenium; 13.6g Fiber.