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Ingredients

4 (3 ounce) thin-cut beef round steaks 4 Mexican-style sandwich rolls (bolillos) ¼ cup sour cream, divided 1 (15 ounce) can pinto beans - drained, rinsed, and mashed - divided 2 avocados - peeled, pitted and sliced 2 large tomatoes, sliced 2 pickled jalapeno peppers, sliced into quarters lengthwise 2 cups shredded romaine lettuce, divided 1 cup chopped fresh cilantro, divided 1 cup crumbled queso fresco (Mexican fresh cheese), divided 1 lime, quartered

Nutrition Info

770 calories carbohydrate: 91.9 g cholesterol: 56.5 mg fat: 30.4 g fiber: 14.8 g protein: 35.5 g saturatedFat: 9.6 g servingSize: - sodium: 391 mg sugar: 6.1 g transFat: : - unsaturatedFat: : -

Heat a large skillet over medium heat, and pan-fry the round steaks 5 minutes on each side, or to desired doneness.
Slice the rolls lengthwise. Spread about 1 tablespoon of sour cream onto one side of each roll, and top with about 1/3 cup of mashed pinto beans per sandwich. Place a cooked round steak per sandwich on top of the pinto beans, and then layer each sandwich with one-fourth of the avocado slices, tomato slices, and sliced pickled jalapenos, about 1/2 cup of shredded lettuce, 1/4 cup of cilantro, and 1/4 cup of crumbled queso fresco cheese. Squeeze a lime wedge over each sandwich, close, and serve.

4 sandwiches

Delicious Mexican sandwiches that are so easy to make and eat!!