Steak and Sweet Potato Tacos with Black Beans

Flavorful, thinly sliced steak and tender sweet potatoes are seasoned and quickly seared, then piled into warm tortillas with savory black beans for a satisfying meal that's ready in a flash.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 4
• Cuisine: Mexican
• Difficulty: Easy
• Cost: $6.32/serving

Dietary

• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Gluten-Free
• Low-Sugar
• High-Protein

Tags

• comfort food
• quick
• savory
• spicy
• stir-fry

Ingredients

• 1.25 pound flank steak
• 2 sweet potatoes (medium, peeled and diced into 1/2-inch cubes)
• 2 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 0.5 teaspoon smoked paprika
• 0.5 teaspoon garlic powder
• 0.5 teaspoon kosher salt
• 0.25 teaspoon black pepper
• 1 can black beans (15 ounce, rinsed and drained)
• 8 street taco tortillas
• 1 lime (cut into wedges for serving)
• 0.25 cup fresh cilantro (chopped)

Instructions

1. Pat the flank steak dry and thinly slice it against the grain into bite-sized pieces. In a medium bowl, toss the steak with 1/2 teaspoon ground cumin, 1/2 teaspoon chili powder, 1/4 teaspoon smoked paprika, 1/4 teaspoon garlic powder, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Set aside.
2. In a separate bowl, toss the diced sweet potatoes with 1 tablespoon olive oil, the remaining 1/2 teaspoon ground cumin, 1/2 teaspoon chili powder, 1/4 teaspoon smoked paprika, 1/4 teaspoon garlic powder, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper.
3. Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the seasoned sweet potatoes and cook, stirring occasionally, for 8 to 10 minutes until tender and slightly caramelized. Remove the sweet potatoes from the skillet and set aside.
4. Add the seasoned flank steak to the same hot skillet in a single layer. Cook for 2 to 3 minutes per side for medium-rare, or until cooked to your desired doneness. Remove the steak from the skillet.
5. In a small saucepan, combine the rinsed black beans with a splash of water and heat over medium heat until warmed through, about 3 to 5 minutes. Season with a pinch of salt and pepper.
6. Warm the street taco tortillas according to package directions (microwave for 15-20 seconds or heat in a dry skillet for 30 seconds per side).
7. Assemble the tacos by filling each warm tortilla with a portion of the steak, sweet potatoes, and black beans. Serve immediately with lime wedges and a sprinkle of fresh cilantro, if desired.

Notes

Leftovers can be stored in an airtight container for up to 3 days. Reheat the components separately for best texture.

Nutrition (per serving)

• Calories: 605
• Protein: 37 g
• Carbohydrates: 65 g
• Fat: 27 g
• Fiber: 7 g
• Sodium: 650 mg
• Saturated Fat: 7 g
• Sugar: 5 g
• Cholesterol: 75 mg