Here's a burrito inspired by San Francisco's super burritos that come packed with meat, beans, rice, guacamole and salsa. We've kept this home-style version for two 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. Source: EatingWell Magazine, May/June 2011

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • 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.

  • Meanwhile, sprinkle steak with pepper. Heat oil in a medium skillet over medium-high heat. Add steak and cook, stirring occasionally, until browned and cooked through, 3 to 5 minutes.

  • 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 Facts

472 calories; 16 g total fat; 5.8 g saturated fat; 62 mg cholesterol; 603 mg sodium. 276 mg potassium; 48.8 g carbohydrates; 6.9 g fiber; 4 g sugar; 31.1 g protein; 339 IU vitamin a iu; 5 mg vitamin c; 13 mcg folate; 210 mg calcium; 3 mg iron; 29 mg magnesium;

Reviews (2)

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2 Ratings
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Rating: 4 stars
Great Recipe! This was a great meal for my husband and I. Since portion control is always an issue for us I like finding recipes that aren't family-sized. Read More
Rating: 4 stars
Almost turned the recipe down because of the avocado I made this recipe without the avocado (guacamole). It was great because we added more beans. Make sure to use high quality salsa. We used Newman's Own Pros: Fast and Easy Cons: Not enough beans Read More