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Carne Asada Bowls

Instead of a fried shell, crunchy tortilla chips mingle in a base of crisp, sturdy romaine. Try leftover mild, crumbly queso fresco in Mexican egg scrambles, burritos, or stuffed poblano peppers.

Carne Asada Bowls

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By: cookinglight
Cook Time
16 mins
Passive Time
5 mins


  • Cooking spray
  • 1 (12-oz.) flank steak
  • 3/4 teaspoon kosher salt, divided
  • 1/2 teaspoon black pepper, divided
  • 2 teaspoons olive oil
  • 3/4 cup chopped white onion
  • 1/2 cup unsalted chicken stock (such as Swanson)
  • 1 (15-oz.) can unsalted pinto beans, rinsed and drained
  • 3 cups chopped romaine lettuce
  • 1 1/2 cups chopped tomato
  • 1 ounce tortilla chips
  • 1 ripe avocado, thinly sliced
  • 1 1/2 ounces queso fresco, crumbled (about 1/3 cup)
  • 4 lime wedges


Here are your instructions:

  1. Heat a large skillet over medium-high. Coat pan with cooking spray. Sprinkle steak with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add steak to pan; cook 5 minutes on each side or until desired degree of doneness. Place steak on a cutting board; let stand 5 minutes. Cut across the grain into slices; cut slices into 3/4-inch pieces.

  2. Add oil to pan; swirl. Add onion; sauté 2 minutes. Add 1/4 teaspoon salt, stock, and beans to pan; bring to a boil. Cook 4 minutes, scraping pan to loosen browned bits.

  3. Divide lettuce among 4 shallow bowls. Top evenly with bean mixture, steak, tomato, tortilla chips, and avocado. Sprinkle with remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and queso fresco. Serve with lime wedges.

Recipe Notes

Nutrition Information

  • calories 369
  • fat 15.1 g
  • satfat 3.6 g
  • monofat 6.9 g
  • polyfat 1 g
  • protein 28 g
  • carbohydrate 31 g

Nutrition Information

  • fiber 10 g
  • cholesterol 56 mg
  • iron 4 mg
  • sodium 486 mg
  • calcium 133 mg
  • sugars 4 g
  • Est. Added Sugars 0 g
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Credit: cookinglight
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