Fresh Loaded Steak Nachos
These nachos are amazing. The black beans add a nice textural contrast to the crunch of the chips, and the cilantro and tomatoes are so fresh and inviting. These are grown up nachos you can feel a little less guilty about eating.
Ingredients
- 1 lb. flank steak
- 1 Tbsp. Heath’s Blends Southwest Sizzler seasoning
- Tortilla chips
- Shredded cheese
- 1 can black beans
- 1 tsp garlic salt
- 2-3 Roma tomatoes diced
- 1/4 bunch cilantro chopped
- Sour cream
Instructions
- Sprinkle the Heath’s Blends Southwest Sizzler seasoning (or chili powder if you don’t have this spice, but trust me, it’s worth it) over the steak and grill on high heat for 4-5 minutes. Flip the steak and grill for another 3-4 minutes. Remove from the grill, place on a plate and cover with tinfoil for 3 minutes.
- Slice the steak into strips or bite-sized pieces.
- Cook the black beans in a small saucepan and add the garlic salt. Bring to a boil, then remove from heat and drain liquid.
- Prepare the nachos by adding shredded cheese to a plate full of tortilla chips. Either microwave or place under a broiler until cheese is melted.
- Top with black beans, tomato, cilantro, and sour cream.