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Flank Steak Burritos

 Flank Steak Burritos
Get your protein from these meaty burritos shared by Becky Baird of Salt Lake City, Utah. Black beans, avocado and steak slices team up are nicely seasoned with fresh cilantro, salsa and sour cream. —Rebecca Baird, Salt Lake Cty, Utah
2 ServingsPrep/Total Time: 30 min.


  • 4 ounces beef flank steak
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 teaspoon canola oil
  • 2 flour tortillas (8 inches), warmed
  • 1/2 cup cold cooked rice
  • 1/2 medium ripe avocado, peeled and diced
  • 1/2 cup canned black beans, rinsed and drained
  • 2 tablespoons sour cream
  • 1 tablespoon salsa
  • 1 tablespoon finely chopped onion
  • 1-1/2 teaspoons minced fresh cilantro


  • Sprinkle steak with salt and pepper. In a small skillet coated with
  • cooking spray, cook steak in oil over medium-high heat for 3-4
  • minutes on each side or until meat reaches desired doneness (for
  • medium-rare, a meat thermometer should read 145°; medium,
  • 160°; well-done, 170°).
  • Thinly slice steak across the grain; place down the center of each
  • tortilla. Top with the rice, avocado, beans, sour cream, salsa,
  • onion and cilantro. Roll up; serve immediately. Yield: 2 servings.

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Flank Steak Burritos (continued)

Nutritional Facts: 1 burrito (prepared with fat-free sour cream) equals 437 calories, 16 g fat (3 g saturated fat), 27 mg cholesterol, 594 mg sodium, 52 g carbohydrate, 5 g fiber, 20 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.