- 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)
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. 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.
Copyright Diabetic Cooking.