Cumin-Spiced Steak & Onion Tacos
with Spiced Smashed Beans plus Pico de Gallo
- Wheat
- Soy
Bursting with bold flavors, these hearty weeknight tacos are sure to be a hit with everyone at the table. Thinly sliced pork is dusted with cumin, seared with onions, then layered onto tortillas with smashed seasoned black beans. A fresh, homemade pico de gallo adds brightness, and a sprinkle of scallion greens finishes off these tacos with a fresh crunch.
Ingredients
1 unit
Onion
10 ounce
Bavette Steak
½ teaspoon
Cumin
1 tablespoon
Fajita Spice Blend
1 unit
Black Beans
1 unit
Tomato
1 unit
Lime
6 unit
Flour Tortillas
(Contains: Wheat, Soy)
2 unit
Scallions
Not included in your delivery
1 tablespoon (tbsp)
Olive Oil
3 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
teaspoon (tsp)
Salt
Nutrition Values
Utensils
Cooking Steps
Wash and dry produce.
Trim and thinly slice scallions, separating whites from greens; mince whites. Finely dice tomato. Quarter lime. Trim, halve, and thinly slice onion; mince a few slices until you have 1 TBSP (2 TBSP for 4 servings). Drain and rinse beans.
In a small bowl, combine scallion whites, tomato, juice from two lime wedges (four wedges for 4), and a pinch of salt and pepper. Set aside until ready to serve.
Pat pork* dry with paper towels; thinly slice crosswise into strips.
Heat a drizzle of oil in a large pan over medium-high heat. Add pork and sliced onion; season with salt, pepper, and as much cumin as you like (we used ½ tsp; 1 tsp for 4 servings). Cook, stirring occasionally, until pork is cooked through and onion has softened, 4-6 minutes.
While pork and onion cook, heat a large drizzle of oil in a small pot over medium-high heat. Add minced onion, Fajita Spice Blend, and a pinch of salt; cook, stirring constantly, until fragrant, 30 seconds.
Stir in beans and ⅓ cup water (⅔ cup for 4 servings). Bring to a boil, then reduce to a low simmer. Using a potato masher, mash about half the beans. Cook, stirring occasionally, until creamy and thickened, 3-5 minutes. Taste and season with salt and pepper if desired.
Wrap tortillas in damp paper towels; microwave until warm and pliable, 30 seconds.
Divide tortillas between plates and fill with smashed beans, pork and onion, and pico de gallo. Sprinkle with scallion greens and serve with remaining lime wedges on the side.
Customer reviews
Review summary
Updated on Mar 2026- Flavor: Many found it bland; consider adding extra spices, hot sauce, or a creamy element for more depth 🌶️.
- Ease of prep: Some struggled with slicing the pork thinly; pre-sliced or ground meat might be easier to work with.
- Suggestions: Try adding sour cream, guacamole, or jalapeños for moisture and kick. Toast tortillas for better texture.
- Portions: A few mentioned the servings were smaller than expected, particularly the meat portion.
- Texture: Ensure beans are well-mashed for creaminess; some found them gritty or dry when undercooked.
