Grilled Steak and Black Bean Tacos

Ingredients:

1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon garlic salt
12 ounces skirt steak, trimmed of fat
4 slices red onion (1/4 inch thick)
Nonstick cooking spray
2 cloves garlic, minced
1/2 cup salsa
1 cup canned no-salt-added black beans, rinsed and drained
1/2 cup chopped fresh tomato
08 corn tortillas, warmed
1/2 cup chopped fresh cilantro
Lime wedges and lime juice (optional)

Method:

Prepare grill for direct cooking. Combine cumin, chili powder, and garlic salt in small bowl; sprinkle evenly over both sides of steak. Coat steak and onion slices lightly with nonstick cooking spray.


Grill steak and onions, covered, over medium-high heat 4 to 5 minutes per side or until steak is barely pink in center and onion is tender.
 
Spray large skillet with cooking spray; heat over medium heat. Add garlic; cook and stir 30 seconds. Add beans, salsa, and tomato; cook and stir 5 minutes or until heated through.
 
Slice steak crosswise into thin strips; separate onion slices into rings. Serve in warm tortillas with salsa mixture and cilantro. Garnish with lime wedges and lime juice, if desired.
 
Yield: 4 servings.

Helpful Hints:

Serving size: 2 tacos.
Nutrition Facts Per Serving:
 Calories:  290
Carbohydrates:  26 g
Protein:  23 g
Fat:  9 g
Saturated Fat:  3 g
Cholesterol:  65 mg
Sodium:  400 mg
Fiber:  3 g
 Exchanges per serving:
 1 Bread/Starch, 1 Vegetable, 3 Meat.


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