Carne Asada Burritos

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
Carne Asada Burritos
Total Time: 1 hour 30 minutes

Nutrition

Servings: 4 servings

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

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.