Ingredients
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4 (3 ounce) thin-cut beef round steaks
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4 Mexican-style sandwich rolls (bolillos)
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¼ cup sour cream, divided
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1 (15 ounce) can pinto beans - drained, rinsed, and mashed - divided
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2 avocados - peeled, pitted and sliced
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2 large tomatoes, sliced
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2 pickled jalapeno peppers, sliced into quarters lengthwise
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2 cups shredded romaine lettuce, divided
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1 cup chopped fresh cilantro, divided
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1 cup crumbled queso fresco (Mexican fresh cheese), divided
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1 lime, quartered
Directions
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Heat a large skillet over medium heat. Pan-fry steaks to desired doneness, about 5 minutes on each side.
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Slice rolls lengthwise. Spread about 1 tablespoon sour cream onto one side of each roll and top with about 1/3 cup mashed pinto beans per sandwich. Place 1 cooked round steak per sandwich on top of pinto beans.
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Layer each sandwich with a portion of avocado slices, tomato slices, and sliced pickled jalapeños, about 1/2 cup shredded lettuce, 1/4 cup cilantro, and 1/4 cup crumbled queso fresco cheese.
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Squeeze a lime wedge over each sandwich, close, and serve.
Nutrition Facts (per serving)
| 770 | Calories |
| 30g | Fat |
| 92g | Carbs |
| 36g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 770 | |
| % Daily Value * | |
| Total Fat 30g | 39% |
| Saturated Fat 10g | 48% |
| Cholesterol 57mg | 19% |
| Sodium 391mg | 17% |
| Total Carbohydrate 92g | 33% |
| Dietary Fiber 15g | 53% |
| Total Sugars 6g | |
| Protein 36g | 71% |
| Vitamin C 44mg | 49% |
| Calcium 285mg | 22% |
| Iron 8mg | 42% |
| Potassium 1387mg | 30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
