Steak Burritos

A healthier version of San Francisco’s famous super burritos.

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Servings: 4 servings

 

Preparation time: 30 minutes
Total time: 30 minutes

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:

• 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 

Preparations:

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:
Calories: 471; Carbohydrates: 49g; Fat: 16g; Saturated Fat: 6g; Monounsaturated Fat: 5g; Protein: 31g; Cholesterol: 63mg; Dietary Fiber: 7g; Sodium: 600mg