STEAK CHIPOTLE BURRITO

Steak Chipotle Burrito image

Provided by wuxbustah8

Categories Meat

Time 45m

Yield 4 serving(s)

Number Of Ingredients 20

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1 teaspoon dried oregano
1/2 teaspoon cumin powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon cayenne pepper
1 pinch salt
1 pinch pepper
2 teaspoons vegetable oil
1 lb skirt steak
4 roma tomatoes, cored and diced small
1 cup finely diced red onion
2 tablespoons chopped fresh cilantro or 2 tablespoons fresh parsley
2 cups cooked basmati rice, warm
1 1/2 tablespoons lime juice
1 teaspoon vegetable oil
2 tablespoons chopped fresh cilantro or 2 tablespoons fresh parsley
1/4-1/2 teaspoon salt
1 (15 ounce) can low-sodium black beans, rinsed, drained, and warmed
1/2 cup sour cream
4 (10 inch) flour tortillas

Steps:

Combine oregano, cumin, garlic powder, onion powder, crushed red pepper, salt and pepper. Rub spice mixture over both sides of steak, along with the vegetable oil. Refrigerate while preparing your other ingredients.
In a small bowl, combine the tomatoes, red onion, jalapeño, and 2 tablespoons of chopped cilantro.
Drizzle the lime juice and oil over the top of warm rice, sprinkle with 2 tablespoons chopped cilantro and salt; fluff with a fork.
Heat a grill to medium-high. Coat grill grates with oil or nonstick spray. Cook steak for about 4 minutes per side, or to your liking. Transfer to a cutting board and let rest for 5 minutes. Slice thinly against the grain.
Warm tortillas over a gas burner or in the microwave for about 15 seconds. Place on a flat surface, evenly distribute the rice, then steak, topped with beans, the pico de gallo and sour cream. Fold the flap nearest you over the filling, then fold in the sides. Roll burrito away from you, keeping it tight to form a log. Rest, seam side down.
Serve with tortilla chips!

Nutrition Facts : Calories 624.2, Fat 24.3, SaturatedFat 8.7, Cholesterol 88.7, Sodium 735.1, Carbohydrate 66.3, Fiber 4.2, Sugar 5.9, Protein 33.6