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Chili-Lime Beef and Black Bean Power Bowls with Avocado Crema


Chili-Lime Beef and Black Bean Power Bowls with Avocado Crema

Ingredients

1/4 cup freshly squeezed lime juice (about 4 medium limes)
1 tablespoon chili powder
1/2 teaspoon ground chipotli
1 teaspoon kosher salt
1 pound boneless thin beef tenderloin steak (may be labeled “for carnasade”)
1 can of black beans, rinse and dry
2 ripe diced tomatoes
1/4 cup chopped fresh cilantro
1 ripe Haas avocado
5 tablespoons heavy cream
2 cups hot rice
Sliced ​​fresh jalapeno and lime slices (side dish)

Directions

  1. Combine lime juice, chili powder, chipotli and salt in a medium bowl. Set aside 1 teaspoon of the mixture in a separate small bowl.
  2. Place half of the remaining mixture in a large zipped bag. Add the beef to the bag with a zipper, shake the bag to coat the meat, and marinate in the refrigerator for at least 2 hours or until night.
  3. Add black beans, tomatoes and cilantro to a mixture of lime juice in a medium bowl; mix and store in the refrigerator until ready to serve.
  4. Cut the avocado in half and remove the hole. Dig the meat into a bowl of a small food processor. Add the remaining 1 teaspoon of the mixture of lime juice and cream to the food processor; pulse to even. Add cilantro and pulse until mixed. Store in the refrigerator until ready.
  5. When everything is ready, heat the grill pan over medium heat. Remove the meat from the bag (discard the marinade). Grill beef 2 - 3 minutes on each side or until desired degree of readiness. Remove from pan and let rest for 5 minutes. Cut into ¼-inch strips.
  6. Arrange rice among serving plates; top evenly with beans and beef. Drizzle with avocado cream.
This article is adapted from this site.

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