STEAK & BLACK BEAN BUR­RITO

Better Homes & Gardens - - Food Fast & Fresh -

“I cook my beans in two stages. The first cooks them through; the sec­ond heats them up with fresh sea­son­ings for a meal. I also like to make my own quick salsa for these bur­ri­tos.” She com­bines half a chopped white onion, one 4-oz. can of fireroasted diced green chiles, a squeeze of lime juice, and salt.

HANDS-ON TIME 30 min. TO­TAL TIME 1 hr.

Pat steak dry; rub with spice mix. Let stand 30 min­utes. In a skil­let heat 2 tsp. veg­etable oil over medium-high heat. Add steak. Cook 5 min­utes or un­til browned. Turn; cook

3 to 5 min­utes more or un­til steak is medium rare (145°F). Re­move; let rest. Add onion and a pinch salt to hot skil­let. Re­duce heat to medium; cook and stir 7 min­utes or un­til golden brown and soft­ened.

Mean­while, heat a small saucepan over medium-high. Add cumin seeds; cook and stir 1 minute or un­til fra­grant. Add 2 tsp. veg­etable oil and the gar­lic. Re­duce heat to medium; cook 1 minute. Stir in beans and ½ cup of their cook­ing liq­uid; heat through. Fill tor­tillas with sliced steak, onion, beans, and de­sired top­pings. Makes 4 serv­ings.

EACH SERV­ING 503 cal, 13 g fat, 29 mg chol,

1,071 mg sodium, 69 g carb, 11 g fiber, 4 g sug­ars,

29 g pro.

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