1 ( 15-oz ) can no-salt-added pinto beans, drained
25 cherry tomatoes, quartered ( about 1 ½ cups )
How to make it
1)Trim fat from steak; cut steak into a pieces. Combine cumin, chili powder, and red pepper; Sprinkle half of mixture over meat. Coat a non-stick skillet with cooking spray; place over medium heat. Add meat; cook 5 minutes on each side. Remove from skillet; keep warm.
2)Add onion, green pepper, and garlic to skillet; saute until tender. Add remaining cumin mixture, broth, and beans. Bring to a boil; reduce heat, and simmer, uncovered, 5 minutes, stirring occasionally. Stir in tomato. Arrange meat over bean mixture. Cover and simmer 5 minutes.
Serving size: 1 piece of steak and ¼ of the Bean mixture.
Calories per serving: 307, Fat: 7.2g, Carbohydrate: 28.4g, Cholesterol: 69mg,
