Grilled Steak and Black Bean Tacos - 26g Carbs, 3g Fiber
1 tsp ground cumin
1 tsp chili powder
1 tsp garlic salt
12 oz 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
8 corn tortillas, warmed
1/2 cup chopped fresh cilantro
Lime wedges and lime juice (optional)
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.
Serving size: 2 tacos
Nutrition per Serving: 290 Calories, 9g Fat, 3g Saturated Fat, 65mg Cholesterol, 400mg Sodium, 26g Carbs, 3g Fiber, 23g Protein
Exchanges per serving: 1 Bread/Starch, 1 Vegetable, 3 Meats
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