Tex-Mex Steak Pasta

Ingredients

• •4 flour tortillas
• •½ pound flank steak
• •1 bell pepper
• •1 onion
• •1 cup black beans
• •1½ cups chipotlé enchilada sauce
• •1 cup pico de gallo
• •4 garlic cloves
• •8 tablespoons cilantro
• •1 evoo
• •mexican herb seasoning
• •cholula seasoning powder
• •2 limes
• •4 jalapeno peppers

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Method

From foodista.com — read the original

1. 1Marinate 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.
2. 2If desired, brush jalapenos with a little oil and roast in 400F preheated oven for 30-40 minutes, turning over once halfway through.
3. 3In a sauce pan, heat the enchilada sauce until boiling then add the beans. Stir for another couple of minutes and turn off heat.
4. 4In 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).
5. 5Stack 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.
6. 6Spread tortilla strands out on individual serving platters, top each with enchilada/bean mixture, salsa and beef/veggie mixture.
7. 7Garnish with remaining chopped cilantro, a lime (or lemon) wedge and a roasted jalapeno pepper.
8. 8Another 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.