Servings: 4 servings
Total Time: 1 hour 30 minutes
Ingredients
- 1/2 cup orange juice
- 2 Tbsp canned chipotle peppers
- 1 tsp ground cumin
- 1 large garlic clove
- 1 Tbsp vegetable oil
- 1 lb. flank or sirloin steak
- to taste salt and ground black pepper
- 1 (14.5 ounce) can diced tomatoes, drained
- 1 (4.5 ounce) can diced green chiles
- 4 large (burrito size) flour tortillas
- 1/2 cup shredded Monterey Jack cheese
- 1 (15 ounce) can black beans, rinsed and drained
- 1 cup cooked rice
- optional guacamole
You can't go wrong with these tender steak burritos. They are perfect for dinner or late night snack!
Directions
In blender or food processor, combine orange juice, chipotle peppers, cumin, garlic and oil; puree until smooth. Place steak in zip-lock bag with orange juice mixture; marinate in refrigerator at least 1 hour.
Preheat grill or broiler. Remove steak from marinade; pat dry. Season with salt and pepper. Grill meat until surface is browned on both sides, 5–8 minutes. Let rest 5 minutes. When cool enough to handle, cut steak into bite-size pieces.
In small bowl combine diced tomatoes and green chilies.
In large skillet over low heat, heat tortillas. As you remove each tortilla from skillet, top with one-fourth of the cheese, tomato mixture, beans and rice. Fold opposite ends of tortilla over toward center; roll up to create a tight burrito. Repeat with remaining ingredients. Serve with guacamole if desired.
Nutrition
340 calories; 11 g total fat; 1.5 g saturated fat; 20 mg cholesterol; 780 mg sodium; 40 g carbohydrate; 4 g sugar; 18 g fiber; 22 g protein