So we made this great meal today for dinner it is not hard to make and it tastes really good. if you do not want to use the rice it would go great on top of a salad.

Yield Serves: 4

  • Calories 533
  • Carbohydrates 47g
  • Fiber 8g
  • Sugar 2g
  • Fat 24.5g
  • Protein 31.5g
  • Sodium 733mg

Ingredients:

  • 1/4 cup freshly squeezed lime juice (about 4 medium limes)
  • 1 tablespoon chili powder
  • 1/2 teaspoon ground chipotle pepper
  • Dash of Cumin
  • Dash of Turmeric
  • Dash of Garlic Powder
  • Dash of Onion Powder
  • Dash of Pepper
  • 1 teaspoon Kosher salt
  • 1-pound boneless thin beef sirloin tip steak (may be labeled as “for carne asada”)
  • 1 can black beans, rinsed and drained
  • 2 ripe tomatoes, diced
  • 1/4 cup chopped fresh cilantro
  • 1 ripe Haas avocado
  • 5 tablespoons heavy cream
  • 2 cups hot­cooked rice
  • Sliced fresh jalapeno and lime wedges (garnish)

Directions:

  1. Combine lime juice, chili powder, chipotle pepper, salt Cumin, Turmeric, Garlic powder, Onion Powder, and Pepper in a medium bowl. Set aside 1 teaspoon of mixture in a separate small bowl.
  2. Place half of remaining mixture in a large Zip Lock bag. Add beef to Zip Lock bag, shake bag to coat meat and marinate in refrigerator at least 2 hours or up to overnight.
  3. Add black beans, tomato and cilantro to reserved lime juice mixture in medium bowl; toss and store in refrigerator until ready to serve. (for this we added a little bit of Salt, Pepper, Garlic Powder and onion powder to taste it is about a dash of each)
  4. Slice avocado in half and remove pit. Scoop flesh into bowl of a small food processor. Add remaining 1 teaspoon lime juice mixture cream to food processor; pulse until smooth. Add cilantro and pulse just until combined. Store covered in refrigerator until ready to serve. (if it is too thick you can add more lime juice or water until it is to the consistency that you want.) Tip to make it look great we put it in a Plastic Squeeze Bottle. This makes it easier to control when you put it on top. Also you can use this as a salad dressing or on top of tacos.
  5. When ready to prepare, heat a grill pan over medium/high heat. Remove meat from bag (discard marinade). Grill beef 2 ­ 3 minutes on each side or until desired degree of doneness. Remove from pan and let rest 5 minutes. Slice into ¼­inch strips.
  6. Arrange rice among serving bowls; top evenly with beans and beef. Drizzle with avocado Sauce.

From: http://healthyaperture.com/blog/post/chili-lime-beef-and-black-bean-bowls-with-avocado-crema

Drink Ideas

COCONUT LAVENDER LEMONADE RECIPE

Yield: 14 oz. (14 oz Tall/Pint)

Ingredients:

Directions:

  1. Combine ingredients in a shaker in the order listed.
  2. Cap and shake vigorously.
  3. Pour into serving glass.
  4. Garnish

adapted from: http://www.confectionalism.com/home/coconut-lavender-lemonade-recipe/

Or

DESERT PEAR SPIKED LEMONADE

Yield: 14 oz. (14 oz Tall/Pint)

Ingredients:

Directions:

  1. Combine ingredients in a shaker in the order listed.
  2. Cap and shake vigorously.
  3. Pour into serving glass.
  4. Garnish

From: https://www.monin.com/m/desert-pear-lemonade.html