INGREDIENTS:
2 ten ounce Crow Butte Beef chuck steaks (or leftover chuck roast), cooked and shredded
1 can black beans, rinsed and drained
1 can shoepeg corn, rinsed and drained
1-2 avocados, chopped
1 jalenpeno, finely diced
2 roma tomatoes, diced
1/4 red onion, finely diced
1/2 bunch cilantro, chopped
1 TBS olive oil
Splash of red wine
Juice from half a lime
4 warm flour tortillas
DIRECTIONS:
1. In a small bowl, toss together the beans, corn, avocados, jalenpeno, tomatoes, red onion, cilantro, oil, wine and lime juice. Set aside.
2. Lay the warm flour tortillas out flat on a plate.
3. Place the cooked and shredded chuck steaks on the tortillas.
4. Top with the cowboy caviar mixture.
5.. ENJOY!