These burritos are packed with meat, beans, rice, cheese, guacamole and salsa. They are simple to make and healthier because they are made with brown rice, whole-wheat tortillas and portion controlled serving sizes. Wrap them in foil and then you can pick the burrito up and eat it without it falling apart.
- ½ cup prepared fresh salsa
- ½ cup water
- ¼ cup instant brown rice
- 1 x 15-ounce can black beans, rinsed
- 12 ounces strip steak, trimmed and thinly sliced
- ¼ teaspoon freshly ground pepper
- 1 tablespoon oil
- 4 x 8-inch tortillas, preferably whole-wheat
- ½ cup shredded sharp Cheddar cheese
- ¼ cup prepared guacamole
- 2 tablespoons coarsely chopped fresh cilantro
- 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.
- Sprinkle steak with pepper.
- Heat oil in a large frying pan 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.
Serves 4 – Serving size 1 burrito – Nutrition Per serving
472 Calories; Fat 16g; Fibre 7g; Carbohydrate 49g; Protein 31g; Sugar 4g