Steak Burrito Wraps

This dish is the best of both worlds burritos and street tacos - it delivers sizzling, chili-scented steak, piled onto soft tortillas with a robust blend of fluffy rice, tender beans, and salsa.

Course Main Course

Cuisine American, Mexican

Diet Gluten Free

Keyword burritos, mexican food, quick,, steak tacos, tacos

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 596kcal

Author Robin Miller

Equipment

Skillet

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

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.

Nutrition