Tex-Mex Steak Pasta

Ingredients

• •4 flour tortillas
• •½ pound flank steak
• •1 bell pepper
• •1 onion
• •1 cup canned black beans, drained and rinsed
• •1½ cups chipotle enchilada sauce
• •1 cup pico de gallo
• •4 garlic cloves
• •8 tablespoons cilantro
• •extra virgin olive oil
• •mexican herb seasoning
• •2 limes
• •4 jalapeno peppers
• •1 cup shredded cheese

Method

Adapted from foodista.com

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.
4. 4Stir for another couple of minutes and turn off heat.
5. 5In a medium-heated skillet, add a little EVOO and saute the beef strips along with the minced garlic and the julienned onion and bell pepper(s).
6. 6Stack the tortillas on top of each other and roll as tight as you can without tearing it.
7. 7Now, using a very sharp knife, thinly slice the roll from one end to the other creating fettuccine-like strands.
8. 8Loosen strands and coat with EVOO and a dash of the seasonings.
9. 9Spread tortilla strands out on individual serving platters, top each with enchilada/bean mixture, salsa and beef/veggie mixture.
10. 10Garnish with remaining chopped cilantro, a lime (or lemon) wedge and a roasted jalapeno pepper.
11. 11Another 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.