These delicious steak filled burritos can quench the hungriest appetite since they come packed with meat, beans, rice, salsa, and guacamole. To keep them healthy, use brown rice and whole wheat tortilla. Here’s a little tip.. Wrap them in foil to help you keep them warm and in one piece.
Cook time: 30 min
1/4 cup salsa
1/4 cup water
1/4 cup instant brown rice
3/4 cup canned black beans, rinsed
1 ½ – 2 lbs strip sirloin steak, trimmed and thinly sliced
1 small green bell pepper
1 small red bell pepper
1/8 teaspoon pepper
1 1/2 teaspoons canola oil
2 8-inch tortillas, preferably whole-wheat
1/4 cup shredded sharp Cheddar cheese (optional)
2 tablespoons guacamole
1 tablespoon chopped fresh cilantro
- Place salsa and water in a sauce pan and bring to a boil. Add instant rice and stir. Reduce heat and cook for 5 minutes covered. Add beans and stir, cook uncovered until rice is tender and liquid is almost all absorbed.
- Heat oil in a skillet over medium heat. Chop bell peppers into thin slices. Sprinkle pepper (and any other seasoning you would like to add) on steak and place both steak and bell peppers in skillet. Stir and cook uncovered until meat is cooked through.
- Place steak in tortillas and top with cheese, rice mixture, cilantro, and guacamole. Roll up tortillas into burrito and wrap with aluminum foil.
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.