Recipe courtesy of Beef Checkoff Program

Beef Steak And Black Bean Soft Tacos

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  • Total: 30 min
  • Cook: 30 min
  • Yield: 4 servings
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1 cup salsa, divided

2 teaspoons chili powder

1-½ 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 to 6-inch diameter), warmed


Thinly sliced lettuce, sliced avocado, chopped tomato, salsa, crumbled queso fresco and cilantro leaves (optional)

1 pound beef Bottom Round Steaks, cut ¼ inch thick


  1. 1.Combine ½ 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.
  2. 2.Combine 1 cup beans, remaining ½ cup salsa and ½ 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.
  3. 3.Meanwhile, heat 1-½ teaspoons oil in large nonstick skillet over 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.
  4. 4.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.
  5. Beef. It's What's For Dinner