BEEF AND BLACK BEAN TACOS
Serves: 4 | Prep: 20 mins | Cook: 15 mins
Nutrition per serving:
524 kcals | 31g Fats | 27g Carbs | 27g Protein
WHAT YOU NEED:
- 3 tsp. Mexican seasoning
- 2 tbsp. olive oil
- 14 oz. (400g) lean beef steak
- 2 red pointed peppers, cut into rings
- 14 oz. (400g) can black beans, rinsed and drained
- 12 taco shells
- 1 avocado
- 1 ½ cup (100g) iceberg lettuce, chopped
- 4 oz. (115g) of Greek yoghurt, 0% fat
- 1 lime
WHAT YOU NEED TO DO:
Preheat the oven to 360F (180C).
Mix 2 tsp. of the spices with 1 tbsp. of oil and rub the steaks with it.
Heat a dry frying pan and fry the steaks for about 4 minutes (or adjust time to cook to your liking), turning halfway. Place the steaks on a plate, cover with foil and leave to rest for 10 minutes.
In the meantime, heat the remaining oil in a frying pan and cook the peppers with the rest of the spices for 5 minutes on medium heat. Add the beans and heat for another 1 minute. Season with salt and pepper to taste.
Heat the taco shells in the oven according to the instructions on the package.
Meanwhile cut the avocado in half, remove the stone and scoop out the flesh with a spoon, then cut it into strips.
Cut the cooked steaks into thin strips. Fill the tacos with the lettuce, steak strips, peppers, avocado and top with Greek yogurt and a squeeze of lime.