Steak Burrito Wraps
Imagine a commingling of beef burritos and steak street tacos. This dish is the best of both worlds – sizzling, chili-scented steak, piled onto soft tortillas with a robust blend of fluffy rice, tender beans, and salsa. Add cheese and toppings (customize as you wish) and you’ll be hand-over-fist for this.
If you’ve ever hit a creative “brick wall” at dinnertime, wondering what to cook, you’re not alone. That’s what happened to me before I invented this recipe. I had beef and tortillas, and I always have an endless supply of rice, canned beans, and salsa. Enchiladas and burritos seemed like too much work, but I wanted those flavors and ingredients. Street tacos seemed appealing, but they often don’t have enough filling.
So this recipe, the marriage of burritos and street tacos, was born. The best part is, this recipe was ideal for my steak, but would have been equally fabulous with ground meat (beef, chicken, turkey), or chicken breasts, pork loin, shrimp, and salmon.
What size tortillas should you use for these wraps? Since I made this dish at the last minute (with what I had), I used fajita-size tortillas. You can use any size you have, from small street taco, to the larger burrito-size tortillas. For a gluten-free meal, choose corn tortillas over flour.
What kind of rice should you use in these wraps? Since I was in a hurry, I used the pre-cooked, microwave-ready rice. This time, I used long grain white rice, but you can use basmati, jasmine, or any pre-cooked rice you prefer. Of course, you can also prepare rice from scratch, and you’ll need 2 cups cooked (or 1 cup raw).
What kind of beans should you use in these wraps? I used seasoned black beans – my go-to in the kitchen and a true pantry staple for all kinds of meals. Since we use seasoned beans here, I suggest you do the same (you can use regular beans; just rinse/drain them first). The beans you choose can be anything from seasoned canned beans, to packaged Cuban beans, to everything and anything in between (there are many options these days). Just remember, this ingredient list is short, so we need to rely on great flavor from each element.
What toppings should you add to these wraps? Choose what you like on your tacos and burritos! Try chopped lettuce and tomatoes, cheese, hot peppers, fresh avocado, cilantro, green onions, sour cream, olives, hot sauce, and more. Have some fun!
Steak Burrito Wraps
Ingredients
- 2 cups cooked rice of choice, white, brown, basmati, jasmine
- 10 to 15 ounces seasoned black beans, or seasoned beans of choice, including chili beans
- 1/2 cup salsa of choice
- 1 tablespoon olive or vegetable oil
- 1 pound lean steak of choice, cut into bite-size pieces
- Salt and freshly ground black pepper
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
For Serving
- 4-6 burrito or soft-taco size flour tortillas
- Shredded Mexican cheese, or shredded cheddar, Monterey jack, or cheese of choice
- Chopped lettuce
- Diced tomatoes
- Fresh cilantro leaves
- Chopped green onions
- Sour cream
- Hot sauce
Equipment
Instructions
- In a large skillet or saucepan, combine the rice, beans, and salsa. Set the pan over medium heat and cook until warmed through. Cover the pan and reduce the heat if needed while you cook the steak.
- Heat the oil in a large skillet over medium-high heat. Add the steak and cook for 1 minute. Add the chili powder, cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and stir to coat. Cook for 1 minute, until the spices are fragrant. Remove the pan from the heat, or cook longer for more fully cooked beef.
- Arrange the tortillas on a flat surface. Top with the rice and bean mixture. Top with the steak. Top with desired toppings and serve.