Chili-Lime Beef and Black Bean Bowls with Avocado Crema

• Gluten free

• Meat

  • 1 Beef sirloin tip, boneless thin

• Produce

  • 1 Black beans
  • 1 Chipotle pepper, ground
  • 1 Cilantro, fresh
  • 1 Haas avocado, ripe
  • 1 Jalapeno and lime, fresh
  • 1 Tomatoes, ripe

• Condiments

  • 1 Lime juice, freshly squeezed

• Pasta & Grains

  • 1 Rice, hot cooked

• Baking & Spices

  • 1 Chili powder
  • 1 Kosher salt

• Dairy

  • 1 Heavy cream

Found on healthyaperture.com

Ingredients

• freshly squeezed lime juice (about 4 medium limes)
• chili powder
• ground chipotle pepper
• Kosher salt
• boneless thin beef sirloin tip steak (may be labeled as “for carne asada”)
• black beans, rinsed and drained
• ripe tomatoes, diced
• chopped fresh cilantro
• ripe Haas avocado
• heavy cream
• hot-cooked rice
• Sliced fresh jalapeno and lime wedges (garnish)

Directions

• Combine lime juice, chili powder, chipotle pepper and salt in a medium bowl. Set aside 1 teaspoon of mixture in a separate small bowl. Place half of remaining mixture in a large zip-top bag. Add beef to zip-top bag, shake bag to coat meat and marinate in refrigerator at least 2 hours or up to overnight. Add black beans, tomato and cilantro to reserved lime juice mixture in medium bowl; toss and store in refrigerator until ready to serve. Slice avocado in half and remove pit. Scoop flesh into bowl of a small food processor. Add remaining 1 teaspoon lime juice mixture and cream to food processor; pulse until smooth. Add cilantro and pulse just until combined. Store covered in refrigerator until ready to serve. When ready to prepare, heat a grill pan over medium-high heat. Remove meat from bag (discard marinade). Grill beef 2 - 3 minutes on each side or until desired degree of doneness. Remove from pan and let rest 5 minutes. Slice into ¼-inch strips.   Arrange rice among serving bowls; top evenly with beans and beef. Drizzle with avocado  crema. Schedule Schedule

Nutrition