|1 3/4 - 2 pound boneless beef tri-tip roast (bottom sirloin)||1/2 teaspoon garlic powder (for rub)|
|1 8-ounce pouch cooked seasoned black beans||1/2 teaspoon dried thyme (for rub)|
|1 1/2 teaspoons chili powder (for rub)||1/2 teaspoon black pepper (for rub)|
|1 1/2 teaspoons paprika (for rub)||1/4 teaspoon salt (for rub)|
|1 teaspoon packed brown sugar (for rub)||1/8 teaspoon cayenne pepper (for rub)|
|1 teaspoon ground cumin (for rub)||Dairy sour cream, snipped fresh cilantro, and lime wedges (optional)|
Mix together all ingredients for rub.
Preheat oven to 425.
Trim fat from roast. Sprinkle rub over meat; rub over surface of meat. Place roast on rack in a shallow roasting pan. Roast, uncovered, for 30 to 35 minutes or until meat thermometer inserted in center of roast registers 135°F. Cover with foil; let stand 15 minutes. Temperature of meat after standing should be 145°F. (For medium, roast 40 to 45 minutes or until thermometer registers 150°F. Cover with foil; let stand 15 minutes. Temperature of meat after standing should be 160°F.)
Prepare black beans according to package directions. Slice meat. Transfer half of the beef to container. Cover and chill for up to 3 days; use in Southwestern Salad Plates. Serve remaining meat with cooked beans and, if desired, dairy sour cream, snipped fresh cilantro, and lime wedges.
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