Name: Steak and Black Bean Burritos
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings
Cuisine: North America, Mexican
Ingredients: 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

Rebecca Baird, Salt Lake City, Utah

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Steak and Black Bean Burritos

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Yield:2 servings

Prep:15 min

Cook:10 min

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Ingredients

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

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Directions

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 thermometer should read 135°; medium, 140°; medium-well, 145°).

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.