Ingredients
4
4 servings
- •4 (3 ounce) thin-cut beef round steaks
- •4 Mexican-style sandwich rolls (bolillos)
- •0.25 cup sour cream, divided
- •1 (15 ounce) can pinto beans - drained, rinsed, and mashed - divided
- •2 avocados - peeled, pitted and sliced
- •2 large tomatoes, sliced
- •2 pickled jalapeno peppers, sliced into quarters lengthwise
- •2 cups shredded romaine lettuce, divided
- •1 cup chopped fresh cilantro, divided
- •1 cup crumbled queso fresco (Mexican fresh cheese), divided
- •1 lime, quartered
Instructions
- Heat a large skillet over medium heat. Pan-fry steaks to desired doneness, about 5 minutes on each side.
- Slice rolls lengthwise. Spread about 1 tablespoon sour cream onto one side of each roll and top with about 1/3 cup mashed pinto beans per sandwich. Place 1 cooked round steak per sandwich on top of pinto beans.
- Layer each sandwich with a portion of avocado slices, tomato slices, and sliced pickled jalapeños, about 1/2 cup shredded lettuce, 1/4 cup cilantro, and 1/4 cup crumbled queso fresco cheese.
- Squeeze a lime wedge over each sandwich, close, and serve.
Nutritional Facts
Per 4 servings
- Calories: 770
- Carbohydrate: 92g
- Fat: 30g
- Fiber: 15g
- Protein: 36g
- Sugar: 6g
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