Since I've been staying at home, lunch is often a challenge. My husband doesn't wake up until about 2 p.m. for lunch since he works nights, so it is difficult finding something that is filling but not too much to ruin dinner.
When I had Joelen's blog for a recipe swap, I ran across these Mexican Pitzas that sounded like they'd make a great lunch. I prepped the Cilantro Sour Cream that morning before I sat down to work, and when he woke up, it was super easy to put together.
Mexican Steak "Pitzas" with Cilantro Sour Cream
barely adapted from What's Cookin' Chicago?
lb beef flank steak, finely chopped
1/2 large onion, finely diced
1 tablespoon Cumin
1 teaspoon Cilantro
salt & pepper to taste
1/2 tablespoon canola oil
4 whole wheat pitas
1/2 cup shredded mexican blend cheese
1 can Refried Black Beans
finely diced tomatoes
2 tablespoons finely chopped fresh cilantro
low fat sour cream
2-3 tablespoons water
1) Preheat oven to 375 degrees.
2) In a skillet over medium high heat, add the
cooking oil, onions and garlic; saute until softened.
3) Add the beef and
seasonings and cook until browned.
4) While the beef is cooking, place your pitas on a
parchment lined baking sheet and bake in the preheated oven for 5 minutes to
soften the pitas. Remove the pitas from the oven and set aside.
5) When the
beef has cooked thoroughly, spoon the Black Bean refried beans onto the pita, and top the beans with the beef to
6) Top the beef with the shredded cheese and bake in the
oven for 5-10 minutes until cheese has melted.
7) While the pitas are baking,
prepare the cilantro cream by combining the cilantro, sour cream and water.
Season with salt & pepper to taste.
8) When the pitas are done baking,
remove from the oven and top with the cilantro cream and chopped tomatoes; serve.
These are a little hard to maneuver, but the flavor is fantastic. We tried them one day without the beans and one day with the beans, and they held together much better with the beans. The Cilantro Cream was fantastic. It was really easy to put together and added so much flavor. I'll definitely put these back on the lunch menu in the future.