Meat Lite: Bean And Steak Fry Bread With Roasted Jalapeño Salsa

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Serious Eats
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

For the fry bread:

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

2 tablespoons softened butter

1/3 cup warm water

Peanut, corn or vegetable oil for frying

For the jalapeño salsa:

6 jalapeños

1 pound garden tomatoes (any variety), peeled and cored

Juice of 1 lime

1 garlic clove, minced and smashed to a paste with 1 teaspoon coarse salt

2 tablespoons olive oil

For the beans and steak

8 ounces flank steak, cut into 1-inch long, 1/8-inch thick slices (against the grain)

1/4 cup chopped scallions (white parts only, reserve green for garnish)

1 garlic clove, finely minced

2 teaspoons ground cumin

1 teaspoon ground coriander

1/4 teaspoon freshly ground black pepper

Zest of 1 lime (reserve the rest of the lime for salsa)

2 tablespoons vegetable oil

1 1/2 to 2 cups cooked pinto beans (or one 15-ounce can)

Grated cheddar cheese

Sour cream

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