Steak and Black Bean Chalupas

Name: Steak and Black Bean Chalupas
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 120 milliliters beef broth; 425 grams black beans, rinsed and drained; 0 teaspoons chili powder; 1 teaspoon chili powder; 8 corn tortillas; 1 clove garlic, finely minced; 6 servings Kosher salt; 6 servings Kosher salt and freshly ground black pepper; 2 Tbsps fresh lime juice; 6 servings Lime wedges, for serving; 1 teaspoons finely grated lime zest; 2 firm ripe mangoes, peeled, seeded and cut into small dice; 320 grams medium onion, thinly sliced (about; 1 teaspoons dried oregano, crushed; 2 Tbsps roughly chopped pickled jalapenos, for garnish; 454 grams steak, thinly sliced into 3- to 4-inch strips, 1/4-inch thick; 1 Tbsp vegetable oil; 1 teaspoon vegetable oil; 4 Tbsps vegetable oil; 5 Tbsps vegetable oil

Steak and Black Bean Chalupas could be just the gluten free and dairy free recipe you've been looking for. This main course has 573 calories, 23g of protein, and 36g of fat per serving. This recipe covers 22% of your daily requirements of vitamins and minerals. This recipe serves 6. It can be enjoyed any time, but it is especially good for valentin day. If you have kosher salt and pepper, black beans, onion, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

For the tortillas: Preheat the oven to 375 degrees F.

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Tortilla

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Oven

Lay the tortillas on a baking sheet, brush both sides with the oil and sprinkle with salt.

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Tortilla

Salt

Cooking Oil

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Baking Sheet

Bake until golden brown and crispy, about 10 minutes.

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Oven

For the cube steak: Toss the steak strips with 1/2 teaspoon salt and 1/4 teaspoon pepper.

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Cube Steak

Pepper

Steak

Salt

Heat 2 tablespoons of the oil in a large skillet over high heat until lightly smoking.

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Cooking Oil

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Frying Pan

Add half of the strips and cook, tossing until the strips are browned on all sides, but not completely cooked through, 1 to 2 minutes.

Remove with a slotted spoon to a large bowl and repeat with the other half.

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Slotted Spoon

Bowl

Remove all but 1 tablespoon of oil from the skillet and reduce the heat to medium-high.

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Cooking Oil

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Frying Pan

Add the onions and 1/2 teaspoon salt. Cook, stirring frequently, until golden brown, 6 to 8 minutes.

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Onion

Salt

Add the garlic and 1/4 teaspoons of the oregano and cook for 1 minute.

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Oregano

Garlic

Add the broth and stir with a wooden spoon to loosen any browned bits.

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Broth

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Wooden Spoon

Add the steak strips and any accumulated juice and simmer until thickened slightly, about 4 minutes.

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Juice

Steak

Remove from the heat and add the remaining 1/4 teaspoon oregano, lime zest and lime juice and mix well.

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Lime Juice

Lime Zest

Oregano

Heat the oil in a medium skillet over medium-high heat and add the chili powder. Cook until fragrant, about 15 seconds.

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Chili Powder

Cooking Oil

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Frying Pan

Add the black beans and toss to combine.

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Black Beans

Add the broth, 1/2 teaspoon salt and 1/4 teaspoon pepper and bring to boil. Using a masher, smash the black beans, stirring occasionally to incorporate into the broth, until thick.

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Black Beans

Pepper

Broth

Salt

Remove from the heat.

For the chili-lime mango: Toss the mangoes with the lime zest, lime juice, chili powder and 1/8 teaspoon salt.

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Chili Powder

Lime Juice

Lime Zest

Mango

Chili Pepper

Lime

Salt

To assemble the chalupas, spread a thin layer of smashed black beans on each crispy corn tortilla and divide the steak among them. Top with some chili-lime mangoes and serve with lime wedges and pickled jalapenos.

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Pickled Jalapenos

Corn Tortilla

Black Beans

Lime Wedge

Mango

Spread

Chili Pepper

Steak

Lime

Equipment

Recommended wine: Pinot Noir, Merlot, Cabernet Sauvignon

Pinot Noir, Merlot, and Cabernet Sauvignon are my top picks for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. One wine you could try is Charles de Cazanove Tete de Cuvee Brut. It has 4.7 out of 5 stars and a bottle costs about 40 dollars.

Charles de Cazanove Tete de Cuvee Brut

The fine bubbles form a large string against a golden background. A fruity nose and delicious, persistent barley sugar and brioche flavors. A very lively wine that is very versatile. This is a bright, easygoing Champagne for any party!This champagne pairs well with shellfish, pork dishes, mild and soft cheeses, and rich fish.Blend: 10% Chardonnay, 30% Pinot Meunier, 60% Pinot Noir