12 ounces leftover beef Flank Steak
1/2 cup sour cream
2 teaspoons fresh lime juice
1 clove garlic, minced
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup drained canned black beans
1/2 cup chopped seeded tomatoes
3 cups thinly sliced romaine lettuce
4 medium whole wheat or flour tortillas (8 to 10-inch diameter)
Combine sour cream, lime juice, garlic, salt and pepper in small bowl.
Spread each tortilla evenly with sour cream mixture leaving 1/2-inch border around edge. Top with black beans; place steak slices on 1 side of each tortilla. Top with tomatoes and lettuce. Fold tortillas in half to serve.
Recipe adapted from and photo as seen in The Healthy Beef Cookbook, published by John Wiley & Sons
Nutrition information per serving: 326 Calories; 108 kcal Calories from fat; 12 g Total Fat; 5 g Saturated Fat; 2 g Monounsaturated Fat; 64 mg Cholesterol; 505 mg Sodium; 3 g Total Carbohydrate; 4.7 g Dietary Fiber; 32 g Protein; 3.3 mg Iron; 8.5 mg Niacin; 0.7 mg Vitamin B6; 1.5 mcg Vitamin B12; 5.5 mg Zinc; 30.7 mcg Selenium;