Steak and Black Bean Burritos Recipe

Steak and Black Bean Burritos Recipe
Steak and Black Bean Burritos Recipe photo by Taste of Home
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Steak and Black Bean Burritos Recipe

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MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 25 min.

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

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 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.
Originally published as Steak Burritos in The Taste of Home Cookbook 2010, p102

Nutritional Facts

1 each: 449 calories, 18g fat (5g saturated fat), 37mg cholesterol, 589mg sodium, 51g carbohydrate (2g sugars, 6g fiber), 21g protein.

  • 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
  1. 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 145°; medium, 160°; well-done, 170°).
  2. 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.
Originally published as Steak Burritos in The Taste of Home Cookbook 2010, p102

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