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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.

Source: EatingWell Magazine, May/June 2011

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Read the full recipe after the video.

Recipe Summary test

total:
30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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.

  • 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; protein 31.1g; carbohydrates 48.7g; dietary fiber 6.9g; sugars 4.3g; fat 16g; saturated fat 5.8g; cholesterol 62.5mg; vitamin a iu 338.5IU; vitamin c 5.3mg; folate 13.1mcg; calcium 210.1mg; iron 2.7mg; magnesium 28.7mg; potassium 275.8mg; sodium 603.4mg; thiamin 0.1mg.
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