Preheat oven to 400 degrees.
8 corn tortillas - stack them and cover with foil.
Spray a baking pan with oil.
Rinse and drain a can of black beans, and mash with a fork the beans, minced garlic, cumin, chili powder and S &P. Spread out the bean mixture onto the sheet pan, drizzle with olive oil, and bake about 18 minutes until the beans are a bit crispy. Place the tortilla foil packet in the oven the last five minutes.
Meanwhile, season 1 lb flank steak with salt and 2 tsp lemon zest, pressing into the steak. Cook on grill pan about 6 minutes each side, then let it rest for 5 minutes, before slicing on the grain at a diagonal into thin slices. Mix soy sauce with lemon juice and garlic, S&P and pour over the steak slices.
For the slaw, I used a packaged slaw and mixed in chopped jalapeno, lime juice, salt, and green onions.
For the cheese, I bought queso fresco already grated in a pouch.
Prepare your tacos with slaw, steak, bean mixture and cheese! Delish.
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