Get two meals in one with these steak tacos loaded with bell peppers, onions, and all of your favorite toppings. Then, transform the leftover meat into a crave-worthy grain bowl that's loaded with hearty black beans and quinoa for a perfectly satisfying lunch or dinner.

Quick Info

⏱️ Time varies • 🍽️ 4 servings • ⭐ 97%

Tags

[North American] • [Healthy] • [Easy] • [Dinner] • [Lunch] • [Under 1 Hour] • [High-Protein] • [High-Fiber]

Ingredients

• 1½ pounds flank steak, cut into ¼-inch thick strips
• 1 McCormick Taco Seasoning Mix packet
• 2 teaspoons vegetable oil
• 1 large yellow onion, sliced into ¼-inch strips
• 1 green bell pepper, seeds and ribs removed, cut into ¼-inch thick strips
• 1 red bell pepper, seeds and ribs removed, cut into ¼-inch thick strips
• n/a
• 4 fajita-size flour tortillas
• Monterey Jack cheese, shredded (optional)
• n/a
• 1 avocado, sliced
• 1 cup leftover taco meat and vegetables
• 3 cups quinoa
• 1 (15-ounce) can black beans, drained and rinsed
• ¼ cup shredded Mexican cheese blend
• ¼ cup salsa
• 1 avocado, sliced
• Minced cilantro

Instructions Preview

1. Make the tacos: Slice the steak into ¼-inc…
2. Add the steak to a medium bowl with the ta…
3. Preheat a large 12-inch (30-centimeter) ca…

…and 5 more steps

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Recipe by: Ivan Diaz • From: Tasty