CINCO DE MAYO

Ingredients

• 1 Red Bell Pepper
• 1 Red Onion
• 1 Jalapeño Pepper
• 14 oz Canned Black Beans
• 2 Flat Iron Steaks
• 2 Tbsp. Sazón Seasoning
• ¾ Cup Parboiled White Rice
• 4 Large Flour Tortillas
• ½ oz Queso Fresco
• 3 oz Salsa
• 2 oz Sour Cream
• Olive Oil
• Salt Pepper
• Stem, seed, and slice red bell pepper into wide 1 ½”

Instructions

1. 1

   Cook Within: Sazón seasoning is a staple pantry item in Latin cuisine. It adds a distinctive red color thanks to the achiote and aromatic coriander. Commonly confused with Mexico’s independence day (which is in September), Cinco de Mayo commemorates the Mexican army’s victory over the invading French forces at the Battle of Puebla on

2. 2

   Prepare the Ingredients: Stem, seed, and slice red bell pepper into wide 1 ½” strips. Cut one strip into a ¼” dice. Peel onion and slice into ⅓” thick rounds. Mince one onion round. Slice jalapeño into thin rounds. Discard seeds if you prefer less spice. Drain and rinse black beans. Rinse steaks, pat dry, and rub with ¼ tsp. salt and half the Sazón seasoning.

3. 3

   Grill steaks 4-6 minutes on each side, or until: steaks reach a minimum internal temperature of 145 degrees. Remove to a cutting board to rest for 5 min- and onions on each side for 2-3 minutes, or until slightly charred. Remove to a cutting board. Once rested, slice steak and peppers into thin strips.

4. 4

   Cook the Rice: Bring a small pot with 1 ¾ cup water, remaining Sazón seasoning, and rice to a boil. Reduce to sim- mer, cover, and cook until tender and water has been absorbed, 17-20 minutes. Season to taste with salt, set aside, and keep warm. Heat outdoor grill or grill pan to medium-high heat. Warm the Tortillas Wrap tortillas in foil and warm on grill for 1-2 minutes per side. Alternatively, cover tortillas with a wet paper towel and microwave for 30-45 seconds, or until soft and

5. 5

   Make the Beans: Heat a small pot over medium-high heat. Add 2 tsp. olive oil, diced pepper, minced onion, and ¼ tsp. salt to pot and cook until vegetables have softened, about 2-4 minutes. Add 1 cup black beans and ½ cup water. Bring to a boil, reduce to a simmer, and cook until liquid has evaporated and bean mixture thickens, about 12-15 minutes. Mash with a potato masher or fork. Season to taste with salt and pepper.

6. 6

   Plate the Dish: Arrange sliced steak and jalapeños on a platter.

7. 7

   Serve crumbled queso fresco, rice, beans, salsa,: warm tortillas, grilled onions, grilled pepper slices, and sour cream on the side and get ready to have a flavors two items in this recipe. Half seasons the steak and half is simmered with the rice. • You’ll have some leftover black beans. We recommend adding them as another topping to your fajitas or saving for use in another meal, like a salad. • Enjoy it again! This meal will likely provide for some nice leftovers or a late-night snack. Be safe and heat leftovers to a minimum internal temperature the recipe before you start–we promise it will be time • Place a colander in the sink