Steak and Black Bean Soft Tacos

INGREDIENTS:

  • 1 pound beef Chuck 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) no-salt added black beans
  • 8 small corn tortillas (5 to 6-inch diameter), warmed
  • 1 cup diced tomatoes
  • 1/2 cup shredded lettuce
  • 1/2 cup diced red onion
  • 2 tablespoons plus 2 teaspoons chopped fresh cilantro leaves
  • 1 medium ripe avocado, cut into 8 thin slices
  • 1 lime, cut into 8 wedges


COOKING:

  1. 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.
  2. 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.
  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.


Cook’s Tip: Steaks may be cut into bite-sized pieces in Step 4.

From our house to yours, “eet smakelijk” is Dutch for “enjoying your meal.” 

Glen and Lisa 

 

Sign up for our ReStock Alerts.

We don't want you to miss out on the exceptional quality of our wagyu beef. We will email you as soon as we have restock online.