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Beef Steak and Black Bean Soft Tacos

 Beef Steak and Black Bean Soft Tacos
Recipe Courtesy of The Beef Checkoff
4 ServingsTotal Time: 25 min. to 30 min.


  • 1 pound beef Bottom Round Steaks, cut 1/4 inch thick
  • 1 cup salsa, divided
  • 2 teaspoons chili powder
  • 1-1/2 teaspoons ground cumin, divided
  • 1 can (15 ounces) reduced sodium black beans, rinsed, drained, divided
  • 1 tablespoon vegetable oil
  • 8 small corn or flour tortillas (5-6 inch diameter), warmed
  • Thinly sliced lettuce, sliced avocado, chopped tomato, salsa, crumbled queso fresco and cilantro leaves (optional)


  • Combine 1/2 cup salsa, chili powder and 1 teaspoon cumin. Place beef
  • steaks and marinade in food-safe plastic bag; turn to coat. Close
  • bag securely and marinate in refrigerator 6 hours or as long as
  • overnight, turning occasionally.
  • Combine 1 cup beans, remaining 1/2 cup salsa and 1/2 teaspoon cumin
  • in medium microwave-safe bowl. Mash with fork into chunky paste.
  • Cover and microwave on HIGH 1 to 2 minutes or until hot, stirring
  • once. Keep warm.
  • Meanwhile, heat 1-1/2 teaspoons oil in large nonstick skillet over

2 of 2

Beef Steak and Black Bean Soft Tacos (continued)

Directions (continued)

  • medium-high heat until hot. Remove steaks from marinade; discard
  • marinade. Cooking in batches, place steaks in skillet (do not
  • overcrowd) and cook 2 to 3 minutes for medium rare (145°F)
  • doneness, turning once. (Do not overcook.) Remove steaks from
  • skillet; keep warm. Repeat with remaining steaks and oil.
  • Spread bean mixture evenly on tortillas. Cut steaks into 4 pieces
  • each and divide evenly among tortillas. Top beef with remaining
  • beans and Toppings, as desired. Fold tortillas in half to serve.
  • Yield: 4 servings.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.