Ingredients
| Name | Amount (Metric / US) |
|---|---|
| FLOUR TORTILLA | 4 |
| FLANK STEAK | 226.80 g / 0.50 lb |
| BELL PEPPER | 1 |
| ONION | 1 |
| BLACK BEANS | 172 g / 1 cup |
| CHIPOTLÉ ENCHILADA SAUCE | 360 ml / 1.50 cups |
| PICO DE GALLO | 340 ml / 1 cup |
| GARLIC CLOVES | 4 |
| CILANTRO | 8 Tbsps |
| EVOO | 4 servings |
| MEXICAN HERB SEASONING | 4 servings |
| CHOLULA SEASONING POWDER | 4 servings |
| LIMES | 2 |
| JALAPENO PEPPERS | 4 |
Pasta On The Border
Need a dairy free main course? Pastan On The Border could be an outstanding recipe to try. One portion of this dish contains about 22g of protein, 20g of fat, and a total of 461 calories. This recipe serves 4. For $2.98 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. A mixture of mexican herb seasoning, chipotlé enchilada sauce, evoo, and a handful of other ingredients are all it takes to make this recipe so flavorful. 1 person has tried and liked this recipe. From preparation to the plate, this recipe takes about 45 minutes. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 70%, which is pretty good. Similar recipes are South-of-the-Border Chicken & Pasta Skillet, Border Guacamole, and Border Guacamole.
Instructions
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. If desired, brush jalapenos with a little oil and roast in 400F preheated oven for 30-40 minutes, turning over once halfway through. In a sauce pan, heat the enchilada sauce until boiling then add the beans. Stir for another couple of minutes and turn off heat. In a medium-heated skillet, add a little EVOO and saut the beef strips along with the minced garlic and the julienned onion and bell pepper(s). 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. 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. 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.
No one wine will suit every pasta dish. Pasta in a tomato-based sauce will usually work well with a medium-bodied red, such as a montepulciano or chianti. Pasta with seafood or pesto will fare better with a light-bodied white, such as a pinot grigio. Cheese-heavy pasta can pair well with red or white - you might try a sangiovese wine for hard cheeses and a chardonnay for soft cheeses. We may be able to make a better recommendation if you ask again with a specific pasta dish.
