1 pound beef Bottom Round Steaks, cut 1/4 inch thick
1 salsa salsa, divided
2 teaspoons chile powder
1-1/2 teaspoons ground cumin, divided
1 can (15 ounces) no-salt added black beans
8 small corn tortillas (5 to 6-inch diameter), warmed
1 cup diced tomatoes
1/2 cup shredded lettuce
1/2 cup diced red onion
2 tablespoons plus 2 teaspoons chopped fresh cilantro leaves
1 medium ripe avocado, cut into 8 thin slices
1 lime, cut into 8 wedges
Combine 1/2 cup salsa, chile powder and 1 teaspoon cumin. Place beef Steaks and marinade in food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
Combine 1 cup beans, remaining 1/2 cup salsa and remaining 1/2 teaspoon cumin in medium microwave-safe bowl. Mash with fork into chunky paste. Cover and microwave on HIGH 1 to 2 minutes or until hot, stirring once. Keep warm.
Meanwhile, heat large nonstick skillet over medium-high heat until hot; remove from heat and coat with nonstick spray. Remove steaks from marinade; discard marinade. Cooking in batches, if necessary, place steaks in skillet (do not overcrowd) and cook 2 to 3 minutes for medium rare (145?°) doneness, turning once. (Do not overcook.) Remove steaks from skillet; keep warm. Repeat with remaining steaks.
Spread bean mixture evenly on tortillas. Cut steaks into 4 pieces each and divide evenly among tortillas. Top beef with remaining 1/2 cup beans, tomatoes, lettuce, red onion, cilantro, avocado and lime wedge, as desired. Fold tortillas in half to serve.
Nutrition information per serving: 478 Calories; 16 g Total Fat; 3 g Saturated Fat; 0 g Monounsaturated Fat; 4 g Trans Fat; 66 mg Cholesterol; 450 mg Sodium; 56 g Total carbohydrate; 36 g Protein; 6.4 mg Iron; 8 mg Niacin; 0.9 mg Vitamin B6; 92.9 mg Choline; 3.3 mcg Vitamin B12; 4.9 mg Zinc; 39 mcg Selenium; 13.6 g Fiber;