Steak, Wild Rice, & Black Bean Tacos
Sally Sibthorpe, Shelby Township, MI
2014 Wild Rice Recipe Contest Finalist
- 3/4 lb flat iron steak
2 tsp chili powder, divided
1 tsp salt, divided
2 cups cooked wild rice
3/4 cup canned black beans, drained, rinsed
1/4 cup thick salsa
2 tbsp canola oil, divided
8 jumbo size taco shells
1/3 cup thinly sliced scallions
1-1/4 cups shredded lettuce
1/2 cup chopped tomato
1-1/2 cups Sargento® Chef Blends™ Shredded Taco Cheese
3 tbsp chopped cilantro
Season steak with 1 tsp chili powder and 1/2 tsp salt; let rest 15
minutes. In large skillet, heat wild rice, beans, salsa, remaining
chili powder and salt in 1 tbsp oil; set aside. In large skillet, cook
steak in remaining oil, turning once. Remove from heat; slice into
thin strips. Assemble by spooning meat and rice mixture into
warmed taco shells; layer with remaining ingredients.
Nutrition Facts
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Recipe compliments of the Minnesota Cultivated Wild Rice Council