Pasta On The Border

Photo by: Chris Alma Jose

Pasta On The Border

Food Ingredients:
4 Large Low-Fat Flour Tortilla 1/2 pound Flank Steak, sliced into thin strips 1 Red Bell Pepper (or any color combination), julienned 1 Onion, julienned 1 cup Unsalted Black Beans, drained 1 1/2 cups Chipotlé Enchilada Sauce 1 cup Pico de Gallo 4 Garlic Cloves, 2 smashed, 2 finely minced 8 tablespoons Chopped Cilantro EVOO Mexican Dried Herb Seasoning Cholula Seasoning Powder 2 Limes (or lemons), sliced into wedges 4 Jalapeno Peppers (optional)

Recipe preparation:
1 Marinate strips of flank steak in a drizzle of EVOO, 2 smashed garlic cloves, juice of 1 lime (or lemon), 4 tbs. chopped cilantro and a dash of the seasonings for an hour or two. 2 If desired, brush jalapenos with a little oil and roast in 400F preheated oven for 30-40 minutes, turning over once halfway through. 3 In a sauce pan, heat the enchilada sauce until boiling then add the beans. Stir for another couple of minutes and turn off heat. 4 In a medium-heated skillet, add a little EVOO and sauté the beef strips along with the minced garlic and the julienned onion and bell pepper(s). 5 Stack the tortillas on top of each other and roll as tight as you can without tearing it. Now, using a very sharp knife, thinly slice the roll from one end to the other creating fettuccine-like strands. Loosen strands and coat with EVOO and a dash of the seasonings. 6 Spread tortilla strands out on individual serving platters, top each with enchilada/bean mixture, salsa and beef/veggie mixture. Garnish with remaining chopped cilantro, a lime (or lemon) wedge and a roasted jalapeno pepper. 7 Another optional item you can add is shredded cheese. Before garnishing, top with shredded cheese and pop the plate in the microwave for a minute or until cheese has fully melted.

Recipe source: Foodista recipe