FLANK STEAK BURRITOS

Flank Steak Burritos image

Yield serves 4, 1 burrito per serving

Number Of Ingredients 9

2 cups shredded romaine or other lettuce
2 medium tomatoes, cored and seeded if desired, diced
1/4 cup chopped green onions
1/4 cup fat-free sour cream
1/4 cup salsa (lowest sodium available)
Snipped fresh cilantro (optional)
6 ounces cooked steak from Taco-Rubbed Flank Steak, at room temperature or heated briefly, cut into slices 1/2 inch wide
1/2 cup canned no-salt-added beans, such as pinto or kidney, mashed if desired
4 6-inch fat-free multigrain tortillas (lowest fat and sodium available)

Steps:

Put the lettuce, tomatoes, green onions, sour cream, salsa, and cilantro in separate bowls. Put the steak in a serving dish.
Put the beans in a small microwaveable bowl. Microwave, covered, on 100 percent power (high) for 1 minute, or until hot, stirring once. Or warm the beans in a small saucepan over medium-high heat for 1 to 2 minutes, stirring once.
Using the package directions, heat the tortillas in the microwave or oven until soft and pliable.
Let each diner assemble his or her own burrito.
If your microwave is large enough, warm the steak, beans, and tortillas at the same time.
For mashed beans with a slightly thinner consistency, warm them with several tablespoons of salsa (lowest sodium available) or water. Start with 2 tablespoons, adding more if you like a thinner consistency.
(Per Serving)
Calories: 241
Total Fat: 4.5g
Saturated: 1.5g
Trans: 0.0g
Polyunsaturated: 0.5g
Monounsaturated: 2.0g
Cholesterol: 27mg
Sodium: 382mg
Carbohydrates: 30g
Fiber: 5g
Sugars: 6g
Protein: 18g
Dietary Exchanges
1 1/2 Starch
1 Vegetable
2 Lean Meat