Southwest Pot Roast With Pinto Beans


1 lb flank steak (or chuck roast)
1 small yellow onion, coarsely chopped
1 teaspoon minced garlic
1 (14.5-oz) can fire-roasted diced tomatoes (undrained)
1 (8-oz) package tri-pepper mix (fresh diced green, red, yellow bell peppers)
1 teaspoon dried oregano
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1/4 teaspoon red pepper flakes
Aluminum foil
1 (15-oz) can fat-free pinto beans (drained and rinsed)

4 oz watercress leaves (or 2 bunches)
4 radishes, thinly sliced
1 avocado, cut into bite-size pieces
4 slices bacon
1 tablespoon cider vinegar
1 tablespoon spicy brown mustard
1/4 teaspoon dried mint

1 (8-oz) package cream cheese
1 (12-oz) container frozen whipped topping (about 4 1/2 cups, divided)
1/3 cup grape jelly  
1/3 cup + 1/2 cup sweetened condensed milk, divided
1/2 cup creamy peanut butter
1 cup confectioners’ sugar
1 prepared graham cracker or cookie crumb pie crust


Southwest Pot Roast With Pinto Beans

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