By Sasha Gordanier
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the sliced grilled flank steak to the skillet and season with salt and black pepper. Stir and heat through for 3-5 minutes until warm.
In another pan, warm the corn tortillas over medium heat for about 30 seconds on each side, until soft and pliable. Alternatively, you can wrap them in a damp paper towel and microwave for one minute to soften.
Heat the black beans in a small saucepan over medium heat until they are hot, about 5 minutes. You can also season them with a pinch of salt and pepper if desired.
Assemble the tacos: Place an equal amount of the warmed flank steak into each tortilla. Top with a generous spoonful of pico de gallo and a sprinkle of fresh cilantro.
Serve the tacos with lime wedges on the side for squeezing over the top, and provide the heated black beans as a side dish.
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This Mexican Main Course Dinner recipe is ready in 25 minutes and features Grilled flank steak (sliced), Corn tortillas, Pico de gallo and other delicious ingredients. Contains 470 calories total.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the sliced grilled flank steak to the skillet and season with salt and black pepper. Stir and heat through for 3-5 minutes until warm.
In another pan, warm the corn tortillas over medium heat for about 30 seconds on each side, until soft and pliable. Alternatively, you can wrap them in a damp paper towel and microwave for one minute to soften.
Heat the black beans in a small saucepan over medium heat until they are hot, about 5 minutes. You can also season them with a pinch of salt and pepper if desired.
Assemble the tacos: Place an equal amount of the warmed flank steak into each tortilla. Top with a generous spoonful of pico de gallo and a sprinkle of fresh cilantro.
Serve the tacos with lime wedges on the side for squeezing over the top, and provide the heated black beans as a side dish.
Calories per Serving: 470
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