Steak Burritos

5 Reviews
From: EatingWell Magazine May/June 2011

Here's a burrito inspired by San Francisco's super burritos that come packed with meat, beans, rice, cheese, guacamole and salsa. We've kept this home-style version a bit simpler to make and a whole lot healthier with brown rice, whole-wheat tortillas and a more reasonable serving size. We recommend wrapping it in foil—the traditional way to serve it—so you can pick the burrito up and eat it without it falling apart, peeling back the foil as you go. Serve with a cold beer and vinegar-dressed slaw.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1/2 cup prepared fresh salsa
  • 1/2 cup water
  • 1/4 cup instant brown rice
  • 1 15-ounce can black beans, preferably low-sodium, rinsed
  • 12 ounces strip steak, trimmed and thinly sliced crosswise
  • 1/4 teaspoon freshly ground pepper
  • 1 tablespoon canola oil
  • 4 8-inch tortillas, preferably whole-wheat
  • 1/2 cup shredded sharp Cheddar cheese
  • 1/4 cup prepared guacamole
  • 2 tablespoons coarsely chopped fresh cilantro

Preparation

  • Active

  • Ready In

  1. Combine salsa and water in a small saucepan; bring to a boil. Stir in rice, reduce heat to a simmer, cover and cook for 5 minutes. Stir in beans, return to a simmer and cook, uncovered, stirring occasionally, until the rice is tender and most of the liquid is absorbed, about 5 minutes more.
  2. Meanwhile, sprinkle steak with pepper. Heat oil in a large skillet over medium-high heat. Add steak and cook, stirring occasionally, until browned and cooked through, 3 to 5 minutes.
  3. To assemble, divide the steak among the tortillas and top with equal amounts of cheese, guacamole, cilantro and the rice mixture. Roll each tortilla up into a burrito.

Nutrition information

  • Per serving: 472 calories; 16 g fat(6 g sat); 7 g fiber; 49 g carbohydrates; 31 g protein; 13 mcg folate; 62 mg cholesterol; 4 g sugars; 0 g added sugars; 339 IU vitamin A; 5 mg vitamin C; 210 mg calcium; 3 mg iron; 603 mg sodium; 276 mg potassium
  • Nutrition Bonus: Zinc (29% daily value), Folate (27% dv), Calcium & Iron (23% dv), Magnesium (18% dv)
  • Carbohydrate Servings: 3
  • Exchanges: 3 1/2 starch, 4 lean meat, 1 fat

Reviews 5

July 16, 2016
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By: EatingWell User
Super Good Super Easy Meal This is a staple meal in my home but I will reiterate that you should never allow aluminum foil in contact with your food. Aluminum is a soft metal that transfers easily to your food and is now implicated in alzheimers. You can replace foil with parchment paper. I bake with it, wrap sandwiches in it and if I have to use foil I only put it over a layer of parchment paper. Pros: Easy to make for beginners, and full of nutrition Cons: Never wrap anything you eat in aluminum foil and particle of aluminum end up in your brain
October 28, 2015
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By: EatingWell User
Simply yummy Pepper didn't seem like enough seasoning for the steak, so instead I sprinkled with Montreal steak seasoning and a bit of taco seasoning, they turned out fantastic and was a hit with everyone Pros: Quick and easy
September 29, 2012
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By: EatingWell User
AWESOME! These are Great! It's hard for me to find recipes that my husband likes. These were rated very high by him and myself :)
July 29, 2012
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By: EatingWell User
Delicious! This was really easy to make and very filling. I felt like it needed just a little bit more rice than what the recipe called for. We left the guacamole off...the family doesn't care for it, but they were still really good without it! Pros: so easy to make! Cons: don't like guacamole!
May 28, 2011
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By: Sandy Hafenbrack
Seriously YUM! enough said.