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
- Combine lime juice, chili powder, chipotli and salt in a medium bowl. Set aside 1 teaspoon of the mixture in a separate small bowl.
- 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.
- 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.
- 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.
- 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.
- Arrange rice among serving plates; top evenly with beans and beef. Drizzle with avocado cream.
Article is adapted from site.