This week, as I enjoyed my Stewed Beans, I couldn’t help but envision how AMAZING they would taste atop a taco… or even on a tostada. So, I decided to give it a try! Combining the stewed beans with chipotle mayo creates the creaminess and delight that makes these tacos truly special. And I admit, I know the terms creamy and taco usually don’t go hand in hand, but seriously, some rules are meant to be bent, right? Now, if you’re on the bean protocol like I am, just remember to skip the fat in this recipe—like mayo, cheese, and avocado. But trust me, it’s still incredibly tasty without them. If you’re not adhering to the bean protocol, feel free to dive right into this recipe!
Now that we’ve covered beans, how has everyone been doing? Have you been managing out there? After months of being consumed by the news and feeling a sense of imbalance daily, I finally decided to turn it all off. Let me tell you, I have NEVER felt better! I want to mention this here because I believe many of us have felt the urge to stay glued to our screens during this pandemic in search of answers. However, what we often receive is a barrage of negativity, causing us to overlook the beauty in our own lives. Since I’ve cut the news out, I wake up every day feeling positive and motivated. I focus on what I can control—my family, my work, and myself. It’s enlightening to see how much the news can impact our mental state.
On another note, I’ve been diving into the new Power Sculpt Program!! This program has quickly become my favorite! It just launched on Saturday, and it’s been incredible to witness the enthusiasm of everyone who has joined. They’re supporting each other in our private discussion forums, sharing workout photos and videos, discussing goals, and encouraging one another. It fills me with joy because this is exactly what I envisioned—a program that unites people while facilitating personal transformations. I’m thrilled about this launch and eager to follow the progress of everyone involved! If you’re interested in joining us, you can check out more details about the program here! Now, I’m off to chat with everyone in the program before I start preparing a zucchini cake to share with you next week!
Steak & Bean Tostadas
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6–8 tostadas 1x
- First, prepare a batch of stewed beans and keep them warm on low heat.
- While the beans are cooking, pat the beef dry. Coat the steak tips with taco seasonings and salt.
- Heat olive oil in a cast-iron skillet over medium-high heat. Once the skillet is hot, use tongs to place the steak tips inside, ensuring they’re not overcrowded. This allows for even browning. Cook the steaks for about 2-3 minutes on each side, adjusting based on the thickness of the tips. Once done, transfer them to a plate and repeat until all the beef is cooked.
- After the steak is cooked and resting, crisp up tortillas over an open flame on the stovetop for 1-2 minutes per side. If you don’t have a gas stove, spray tortillas with coconut oil, sprinkle with salt, and bake in the oven on a baking sheet at 400°F for 5-7 minutes until crispy.
- Layer crispy tortillas with chipotle mayo, followed by stewed beans, steak, avocado, cheese, and cilantro!
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You May Also Like:
Stewed Beans
Steak Tip Hash
Chimichurri Steak Tostadas
Coffee Rubbed Steak Tostadas
Steak Fajita Loaded Sweet Potatoes
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