Total Recipe Time: 30 minutes plus marinating
Makes 4 servings (1/2 cup steak slices, 1/4 cup bean mixture, 1/4 cup tomatoes, 2 teaspoons cilantro, 2 tablespoons black beans, 1/4 avocado)
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) no salt added black beans
1 tablespoon vegetable oil
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 fresh chopped cilantro leaves
1 ripe avocado, thinly sliced
1 lime, cut into 8 wedges
INSTRUCTIONS FOR BEEF STEAK AND BLACK BEAN SOFT TACOS
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 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.
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.
Test Kitchen Tips
Steaks may be cut into bite-sized pieces in step 4.