Ingredients:
- 1 pound (450g) flank steak, trimmed of excess fat
- 1 tablespoon (15ml) olive oil
- 1 tablespoon (7g) chili powder
- 1 teaspoon (5g) ground cumin
- 1 teaspoon (3g) smoked paprika
- ½ teaspoon (2g) garlic powder
- ½ teaspoon (2g) onion powder
- ¼ teaspoon (1g) cayenne pepper (optional, for extra heat)
- Salt and black pepper to taste
- 1 tablespoon (15ml) olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (15-ounce/425g) can black beans, rinsed and drained
- 1 chipotle pepper in adobo sauce, minced (plus 1 teaspoon adobo sauce)
- ½ cup (120ml) chicken broth (or vegetable broth for vegetarian option)
- ½ teaspoon (2g) ground cumin
- Salt and black pepper to taste
- Cooked rice (white, brown, or cilantro-lime)
- Shredded cheddar cheese
- Diced avocado
- Chopped tomatoes
- Chopped cilantro
- Sour cream or Greek yogurt
- Lime wedges
Instructions:
- Combine chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and pepper. Rub on flank steak.
- Heat olive oil in a skillet over medium-high heat. Sear steak 3-4 minutes per side for medium-rare. Let rest 5-10 minutes, then slice thinly.
- Heat olive oil in a saucepan over medium heat. Sauté onion until softened, about 5 minutes. Add garlic and cook for another minute.
- Add black beans, minced chipotle pepper, adobo sauce, chicken broth, and cumin to the saucepan. Simmer for 10-15 minutes, until thickened. Season with salt and pepper.
- Divide rice between bowls. Top with black beans, sliced beef, cheese, avocado, tomatoes, cilantro, sour cream, and a lime wedge. Assemble the chipotle beef black bean bowls.
- Serve immediately and enjoy!