Carne Asada Bowls

• Gluten free

• Meat

  • 1 (12-oz. flank steak

• Produce

  • 1 Avocado, ripe
  • 4 Lime, wedges
  • 1 (15-oz. can Pinto beans, unsalted
  • 3 cups Romaine lettuce
  • 1 1/2 cups Tomato
  • 3/4 cup White onion

• Canned Goods

  • 1/2 cup Chicken stock, Unsalted

• Baking & Spices

  • 1/2 tsp Black pepper
  • 3/4 tsp Kosher salt

• Oils & Vinegars

  • 1 Cooking spray
  • 2 tsp Olive oil

• Snacks

  • 1 oz Tortilla chips

• Dairy

  • 1 1/2 oz Queso fresco

Found on cookinglight.com

Description

Directions

• Heat a large skillet over medium-high. Coat pan with cooking spray. Sprinkle steak with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add steak to pan; cook 5 minutes on each side or until desired degree of doneness. Place steak on a cutting board; let stand 5 minutes. Cut across the grain into slices; cut slices into 3/4-inch pieces. Add oil to pan; swirl. Add onion; sauté 2 minutes. Add 1/4 teaspoon salt, stock, and beans to pan; bring to a boil. Cook 4 minutes, scraping pan to loosen browned bits. Divide lettuce among 4 shallow bowls. Top evenly with bean mixture, steak, tomato, tortilla chips, and avocado. Sprinkle with remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and queso fresco. Serve with lime wedges.