Sunday, February 19, 2012

Chipotle Flank Steak Tacos with Black Beans and Yellow Rice

So this recipe is super simple and amazingly yummy so who can complain about that? It's also very healthy for you without any added fat of any kind which is always a great thing when it comes to cooking. 

The steak is a lean cut so its healthy for those of you who still want to eat a good steak without the added calories and fat. On top of all of the good nutrients from the black beans and rice, it's a great meal that has a great amount of protein mixed with carbohydrates, which equals a meal great for metabolism and energy. 

Chipotle Flank Steak Tacos with Black Beans and Yellow Rice

Flank Steak:

1 lb+ flank steak (fat trimmed)
1/2 - 3/4 cup favorite salsa 
2 cloves chopped garlic
1/4 cup chopped cilantro
1 chipotle pepper in adobo (1 tbsp of adobo sauce)
1/4 - 1/3 cup of grits (OPTIONAL)

Corn tortillas
Reduced-fat our cream
Cilantro leaves
Hot Sauce

Season flank steak with salt and pepper, both sides. Place in the bottom of a slow cooker and top with salsa, chopped garlic, cilantro and chipotle pepper with adobo. Depending on the size of your flank steak, you may want to either add some beef broth for liquid and/or water. Mix together, set for 5 hours, and DONE.
At the end of the 5 hours, you have the option of mixing in some grits to the tender flank steak. The grits acts as a a binder and thickens the sauce that's remaining in the crock pot. I love the way it binds everything together and tastes (Trust me, I'm not a big grits fan either).

Yellow Rice:

2 cups white or brown rice (depends upon preference)
2 cups chicken stock (preferably homemade)
1/2 TSP of Spanish saffron
1/3 cup of chopped red and yellow bell pepper
1/3 cup chopped red onion
1/3 cup cooked peas (OPTIONAL)
1/3 cup cooked carrots (OPTIONAL)

In a medium saucepan, boil 2 cups of chicken stock. When at a rolling boil, dump in rice, spanish saffron, and stir until combined. Turn heat down to a simmer, and cover for 25-30 minutes. In a small pan over medium/high heat, spray lightly with cooking spray and place chopped onions, bell pepper, peas and carrots. Season with a moderate amount of salt and pepper and cook until tender. 
At the end of 25-30 minutes, check rice and make sure all liquid is absorbed. Take off of heat and fluff with a fork. Toss in the cooked vegetables and lightly stir to combine.

Black Beans:

1 can of organic black beans reduced sodium
1 lime
1 TBSP chopped cilantro

In a medium saucepan over medium heat pour in black beans and add cilantro. When fully heated, cut lime in half and juice both sides into beans. Stir well. Take a potato masher and mash until they are broken up a little bit, but still very chunky.

No comments:

Post a Comment