Ingredients

• 4 (3 ounce) thin cut beef round steaks
• 4 sandwich rolls
• 1/2 (15 ounce) can pinto beans, drained, rinsed, mashed
• 1/4 cup sour cream, divided
• 1 medium tomato
• 1/2 avocado
• 2 pickled jalapeno peppers
• 1/2 cup fresh cilantro
• 1 cups shredded romaine lettuce
• 1/2 cup Queso Fresco, divided
• 1 lime

Preparation

1. Heat a large skillet over medium heat. Pan fry steaks, turning once to desired doneness. Drain, rinse, and mash beans.
2. Slice rolls and spread 1 tablespoon sour cream on each side. Top with 2 tablespoons mashed pinto beans per sandwich, on the bottom bun. Place 1 cooked steak on each sandwich on top of pinto beans
3. Slice tomato; peel, pit and slice avocado; and slice jalapeno peppers into quarters lengthwise. Layer each sandwich with a portion of tomato slices, avocado, pickled jalapeno slices, 2 tablespoons cilantro, 1/4 cup lettuce and 2 tablespoons queso fresco cheese.
4. Quarter lime and squeeze juice of 1 wedge over each sandwich, close and serve.

Helpful hints

• Steak can be substituted for chicken, pork, or removed completely for a vegetarian option.
• This sandwich is a little higher in potassium. Consider the rest of your meals for the days, serve with a lower potassium side. Potassium from whole foods like beans are not 100% absorbed by our body, which should also be considered.
• If you are on a lower potassium diet, you may leave off the avocado and tomato.
• If you are on a lower protein diet, you may leave off the beef stead and just make it a vegetarian sandwich.