Made with brown rice, whole-wheat tortillas and a more reasonable serving size, these beef burritos are a whole lot healthier than takeout. 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.
- 1/2cup prepared fresh salsa
- 1/2cup water
- 1/4cup instant brown rice
- 115-ounce can black beans, preferably low-sodium, rinsed
- 12ounces strip steak, trimmed and thinly sliced crosswise
- 1/4teaspoon freshly ground pepper
- 1tablespoon canola oil
- 48-inch tortillas, preferably whole-wheat
- 1/2cup shredded sharp Cheddar cheese
- 1/4cup prepared guacamole
- 2tablespoons 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.
- 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.
- 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.
Per serving (recipe makes 4 servings)
|Mono Saturated Fat||5g|