1/4 teaspoon sugar |
1/4 teaspoon ground ancho chile pepper |
1/4 teaspoon ground coriander |
1/8 teaspoon salt |
1/8 teaspoon ground red pepper |
6 ounces flank steak, trimmed |
4 (6-inch) corn tortillas, each cut into 8 wedges |
cooking spray |
1 small onion, cut into 1/4-inch-thick slices (about 6 ounces) |
1/2 cup organic refried pinto beans |
1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese |
2 tablespoons pickled jalapeño pepper slices |
1/3 cup bottled black bean and corn salsa |