Name: Grilled Steak and Black Bean Tacos
Yield: 4 servings
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; 8 corn tortillas, warmed; 1/2 cup chopped fresh cilantro; Lime wedges and lime juice (optional)

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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
8 corn tortillas, warmed
1/2 cup chopped fresh cilantro
Lime wedges and lime juice (optional)

Directions

Yield:
4 servings

Serving size:
2 tacos

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.

Calories: 290 calories, 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.