Steak and Bean Nachos

Recipe from

Cooking Light

Nutritional Information

Calories 412
Caloriesfromfat 29 %
Fat 13.2 g
Satfat 6.4 g
Monofat 3.7 g
Polyfat 1 g
Protein 37.9 g
Carbohydrate 38.2 g
Fiber 6.8 g
Cholesterol 57 mg
Iron 2.9 mg
Sodium 832 mg
Calcium 274 mg


1/4 teaspoon sugar
1/4 teaspoon ground ancho chile pepper
1/4 teaspoon ground coriander
1/8 teaspoon salt
1/8 teaspoon ground red pepper
6 ounces flank steak, trimmed
4 (6-inch) corn tortillas, each cut into 8 wedges
Cooking spray
1 small onion, cut into 1/4-inch-thick slices (about 6 ounces)
1/2 cup organic refried pinto beans
1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
2 tablespoons pickled jalapeño pepper slices
1/3 cup bottled black bean and corn salsa


1. Preheat oven to 400°.

2. Combine first 5 ingredients; rub over both sides of steak. Let stand 10 minutes.

3. Arrange tortilla wedges in a single layer on a large baking sheet coated with cooking spray. Bake at 400° for 8 minutes or until lightly browned.

4. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add steak to pan; cook 4 minutes on each side or until desired degree of doneness. Place steak on a cutting board; let stand 5 minutes. Cut steak into 1/2-inch pieces. Coat onion slices with cooking spray. Add onion to pan; cook 4 minutes on each side or until tender. Coarsely chop onion.

5. Arrange tortilla chips in a small pile on baking sheet. Top with steak, onion, beans, cheese, and jalapeño. Bake at 400° for 5 minutes or until cheese melts. Divide nachos between 2 plates; top each serving with about 2 1/2 tablespoons salsa.

Beer note: The dark, roasty flavors of porters make these beers ideal with the meaty flavors of the nachos. Anchor Porter ($8/six-pack) from San Francisco has a robust coffee and chocolate flavor that complements these nachos almost like mole sauce. —Jeffery Lindenmuth


David Bonom,

Cooking Light

October 2008
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