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Steak and Black Bean Burritos

 Steak and Black Bean Burritos
2 ServingsPrep/Total Time: 25 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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Steak and Black Bean Burritos (continued)

Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.