Pasta On The Border

Ready in : 45 mins

Need a dairy free main course? Pastan On The Border could be an outstanding recipe to try. One portion of this dish contains about 22g of protein, 20g of fat, and a total of 461 calories. This recipe serves 4. For $2.98 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. A mixture of mexican herb seasoning, chipotlé enchilada sauce, evoo, and a handful of other ingredients are all it takes to make this recipe so flavorful. 1 person has tried and liked this recipe. From preparation to the plate, this recipe takes about 45 minutes. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 70%, which is pretty good. Similar recipes are South-of-the-Border Chicken & Pasta Skillet, Border Guacamole, and Border Guacamole.

Diets

DAIRY FREE

Ingredients

flour tortilla

4

flank steak

0.5 pound

bell pepper

1

onion

1

black beans

1 cup

chipotlé enchilada sauce

1.5 cups

pico de gallo

1 cup

garlic cloves

4

cilantro

8 tablespoons

evoo

4 servings

mexican herb seasoning

4 servings

cholula seasoning powder

4 servings

limes

2

jalapeno peppers

4

Cooking in Steps

1
Marinate strips of flank steak in a drizzle of EVOO, 2 smashed garlic cloves, juice of 1 lime (or lemon), 4 tbs. chopped cilantro and a dash of the seasonings for an hour or two.

whole garlic cloves

flank steak

seasoning

cilantro

juice

lemon

extra virgin olive oil

lime
2
If desired, brush jalapenos with a little oil and roast in 400F preheated oven for 30-40 minutes, turning over once halfway through.

jalapeno pepper

cooking oil

oven
3
In a sauce pan, heat the enchilada sauce until boiling then add the beans. Stir for another couple of minutes and turn off heat.

enchilada sauce

beans

sauce pan
4
In a medium-heated skillet, add a little EVOO and saut the beef strips along with the minced garlic and the julienned onion and bell pepper(s).

minced garlic

bell pepper

onion

beef

extra virgin olive oil

frying pan
5
Stack the tortillas on top of each other and roll as tight as you can without tearing it. Now, using a very sharp knife, thinly slice the roll from one end to the other creating fettuccine-like strands. Loosen strands and coat with EVOO and a dash of the seasonings.

fettuccine

seasoning

tortilla

extra virgin olive oil

roll

knife
6
Spread tortilla strands out on individual serving platters, top each with enchilada/bean mixture, salsa and beef/veggie mixture.

tortilla

salsa

beef
7
Garnish with remaining chopped cilantro, a lime (or lemon) wedge and a roasted jalapeno pepper.

jalapeno pepper

cilantro

lemon

lime
8
Another optional item you can add is shredded cheese. Before garnishing, top with shredded cheese and pop the plate in the microwave for a minute or until cheese has fully melted.

shredded cheese

cheese

microwave