Steak Burritos for Two

3.8 (35)
Steak Burritos for Two

Here’s a burrito inspired by San Francisco’s super burritos that come packed with meat, beans, rice, guacamole and salsa. We’ve kept this home-style version for two a bit simpler to make and a whole lot healthier with brown rice, whole-wheat tortillas and a more reasonable serving size. 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. Serve with a cold beer and vinegar-dressed slaw.

Yield: 2 servings
Active Time: 30
Total Time: 30


  • 1/4 cup prepared fresh salsa
  • 1/4 cup water
  • 2 tablespoons instant brown rice
  • 3/4 cup canned black beans, preferably low-sodium, rinsed
  • 6 ounces strip steak, trimmed and thinly sliced crosswise
  • 1/8 teaspoon freshly ground pepper
  • 1 1/2 teaspoons canola oil
  • 2 8-inch tortillas, preferably whole-wheat
  • 1/4 cup shredded sharp Cheddar cheese
  • 2 tablespoons prepared guacamole
  • 1 tablespoon coarsely chopped fresh cilantro


  1. 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.
  2. Meanwhile, sprinkle steak with pepper. Heat oil in a medium skillet over medium-high heat. Add steak and cook, stirring occasionally, until browned and cooked through, 3 to 5 minutes.
  3. 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.


Nutrition Per Serving

calories 471
fat 16 g (6 g sat, 5 g mono)
cholesterol 63 mg
carbohydrates 49 g
protein 31 g
fiber 7 g
sodium 600 mg
potassium 279 mg

Nutrition Bonus Zinc (29% daily value), Folate (27% dv), Calcium & Iron (23% dv), Magnesium (19% dv).

Carbohydrate Serving 3

Exchanges 3 1/2 starch, 4 lean meat, 1 fat

From EatingWell May/June 2011