Chipotle Copycat Steak Burritos, “Lightened Up”
Recipe Adapted from Eating Well
Photo courtesy of Chipotle
½ c. salsa
½ c. water
¼ c. instant brown rice
1 15-oz. can low-sodium black beans, rinsed and drained
12 oz. strip steak, trimmed of visible fat and sliced thinly crosswise
¼ tsp. black pepper
1 Tbsp. canola oil
4 8-inch whole wheat tortillas
½ c. shredded sharp cheddar
¼ c. guacamole or sour cream
2 Tbsp. chopped fresh cilantro
- In a small saucepan, bring salsa and water to a boil. Stir in rice, reduce heat to a simmer, cover, and cook for 5 minutes. Add beans, return to a simmer, and cook uncovered, stirring occasionally, until rice is tender and most of the liquid is absorbed (about 5 minutes).
- Meanwhile, sprinkle steak with pepper. Heat the oil in a large skillet over medium-high heat. Add steak pieces and cook, stirring occasionally, until browned and cooked through, 3-5 minutes.
- Assemble the burritos: divide steak among the tortillas and top with rice mixture, cheddar, guacamole or sour cream, and cilantro.