Ingredients and Weight:
- 1 pound flank steak, thinly sliced
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 bell peppers (any color), chopped
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (15 ounce) can corn, drained
- 1 packet taco seasoning
- 1 cup water
- 12 (6-inch) corn tortillas
- Toppings of your choice (e.g., shredded cheese, lettuce, tomatoes, sour cream)
Preparation Time:
15 minutes
Cooking Time:
15-20 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Heat the olive oil over medium heat in a large skillet.
- Add the steak and cook for 3-4 minutes per side, or until desired doneness.
- Remove the steak from the skillet and let it rest for 5 minutes before slicing thin.
- Add the onion and bell peppers and cook until softened, about 5 minutes.
- Stir in the black beans, corn, taco seasoning, and water. Bring to a simmer and cook for 5 minutes, or until the liquid has been absorbed.
- Add the sliced steak back to the skillet and warm through.
- Warm the tortillas on a comal or skillet until they are pliable.
- Fill the tortillas with the steak mixture and any desired toppings.
Nutritional Information:
(Per serving, 2 tacos)
- Calories: 350
- Fat: 15g
- Carbohydrates: 35g
- Protein: 25g
Dish Characteristics:
- Flavorful and savory steak filling
- Vibrant and colorful vegetables
- Customizable with a variety of toppings
- Easy to make and perfect for busy weeknights
User Comments:
- "These tacos are so easy to make and they're always a hit with my family." - Sarah
- "I love that you can add your own toppings to customize them to your taste." - John
- "The steak filling is so tender and juicy." - Mary
- "These are the perfect weeknight dinner when you don't have much time to cook." - David
- "I added some guacamole and cilantro to my tacos and they were amazing." - Susan
Special Precautions and Tips:
- If you don't have flank steak, you can use skirt steak, sirloin steak, or any other thin-cut steak.
- You can also add other vegetables to your tacos, such as tomatoes, jalapenos, or zucchini.
- If you want to make your tacos ahead of time, you can cook the steak and vegetables and store them in the refrigerator for up to 3 days. Reheat them before serving.