Heat olive oil in a medium skillet over medium-high heat. Add red onion, garlic, and undrained green chiles; cook until softened. Add Mexican spice blend; cook for 1 minute. Add undrained black beans, beef broth, and cilantro paste. Simmer, uncovered, over low heat for 30 minutes. Mash mixture using potato masher or fork; season to taste with salt and black pepper. Set bean mixture aside.
Turn Taco Tuesday into Tortas Tuesday with this Mexican-inspired recipe. You can achieve a taco-style crunch by adding tortilla chips on top!
Servings and Ingredients
|1 tbsp. Gustare Vita olive oil|
|½ red onion, sliced|
|2 clove(s) garlic, minced|
|1 (4-oz.) can Hy-Vee mild diced green chiles|
|1 tbsp. salt-free Mexican spice blend|
|1 (15-oz.) can Hy-Vee no-salt-added black beans|
|1 c. Hy-Vee no-salt-added beef broth|
|1 tbsp. refrigerated cilantro paste|
|Hy-Vee ground black pepper|
|2 (8-oz.) Hy-Vee Choice Reserve boneless beef ribeye steaks, about 1-in. thick|
|6 Hy-Vee Bakery hoagie buns, split and toasted|
|Desired toppers, such as: sliced red bell pepper, sliced orange bell pepper, sliced red onion, thinly sliced radishes, sliced avocados, cilantro, crumbled queso fresco cheese, sliced tomato, Mexican crema, salsa verde, and/or tortilla chips|
Things To Grab
- Medium skillet
- Potato masher or fork
- Paper towels
Heat a large cast iron skillet over medium-high heat. Pat steaks dry with paper towels; season with salt and black pepper. Cook for 6 to 8 minutes or until 130 degrees for medium-rare doneness, turning halfway through. Transfer to cutting board; let rest for 5 to 10 minutes. Thinly slice across the grain.
To assemble, spread bean mixture onto bun bottoms; top with steak, desired toppers, and bun tops.
Amounts Per Serving
- Total Fat: 24g
- Cholesterol: 55mg
- Sodium: 750mg
- Total Carbohydrates: 64g
- Protein: 24g