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

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.

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°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’s Beef Association, a contractor to the Beef Checkoff.

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.

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°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’s Beef Association, a contractor to the Beef Checkoff.