Steak Burritos for Two
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.
Ingredients
- 1/4 cup prepared fresh salsa
- 1/4 cup water
- 2 tablespoons instant brown rice
- 3/4 cup canned black beans, preferably low-sodium, rinsed
- 6 ounces strip steak, trimmed and thinly sliced crosswise
- 1/8 teaspoon freshly ground pepper
- 1 1/2 teaspoons canola oil
- 2 8-inch tortillas, preferably whole-wheat
- 1/4 cup shredded sharp Cheddar cheese
- 2 tablespoons prepared guacamole
- 1 tablespoon coarsely chopped fresh cilantro
Preparation
- 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
Per serving: 471 calories; 16 g fat ( 6 g sat , 5 g mono ); 63 mg cholesterol; 49 g carbohydrates; 0 g added sugars; 31 g protein; 7 g fiber; 600 mg sodium; 279 mg potassium.Nutrition Bonus: Zinc (29% daily value), Folate (27% dv), Calcium & Iron (23% dv), Magnesium (19% dv).
Carbohydrate Servings: 3
Exchanges: 3 1/2 starch, 4 lean meat, 1 fat
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