#steakburrito

Steak Burritos are a delicious and satisfying meal filled with tender steak, sautéed peppers and onions, black beans, rice, and creamy toppings. Perfect for a quick and hearty dinner!

Ingredients: 1 lb flank steak, thinly sliced. 1/2 cup sliced bell peppers any color. 1/2 cup sliced onions. 2 cloves garlic, minced. 1 cup cooked rice. 1 cup black beans, drained and rinsed. 1/2 cup shredded cheddar cheese. 1/4 cup sour cream. 1/4 cup salsa. 4 large flour tortillas. Salt and pepper to taste. 1 tablespoon vegetable oil.

Instructions: In a large skillet, heat the vegetable oil over medium-high heat. Salt and pepper the flank steak slices that have been cut very thin, then add them to the pan. It should be cooked for 34 minutes, or until it's browned and done the way you like it. Take the steak out of the pan and set it aside. Put the sliced onions and bell peppers in the same pan. Saut them for two to three minutes, until they start to get soft. After you add the minced garlic, cook for another 30 seconds or until the garlic smells good. Add the cooked steak back to the pan with the peppers, onions, and garlic, and stir to mix. To make the flour tortillas soft, heat them in a dry skillet or the microwave. Lay out a warm tortilla on a flat surface for each burrito. Put some of the cooked rice, black beans, and steak mixture in the middle of the tortilla. Shred cheddar cheese, add sour cream and salsa on top. To make a burrito, fold the tortilla's sides in and then roll it up tightly from the bottom up. Do the same thing with the rest of the tortillas and filling. You can serve the steak burritos warm, or you can grill them on a hot skillet for a crispy outside before serving.

Prep Time: 15 minutes

Cook Time: 15 minutes

Make this simple recipe and enjoy the tastes of Chipotle's famous steak burrito at home. Steak that has been marinated and grilled, along with your choice of toppings, is wrapped in a warm flour tortilla.

Ingredients: 1 lb flank steak, sliced thinly. 2 tbsp olive oil. 2 cloves garlic, minced. 1 tsp cumin. 1 tsp chili powder. 1/2 tsp paprika. Salt and pepper to taste. 1/4 cup chopped cilantro. 1 lime, juiced. 1 onion, sliced. 1 bell pepper, sliced. 1 cup cooked rice. 1 cup black beans, drained and rinsed. 1 cup shredded Monterey Jack cheese. 4 large flour tortillas. Salsa, guacamole, sour cream for serving.

Instructions: Olive oil, cumin, chili powder, paprika, salt, pepper, chopped cilantro, and lime juice should all be mixed together in a bowl. Coat the sliced flank steak well with the marinade, then set it aside for at least 30 minutes. Put the skirt steak slices in a skillet and heat it over medium-high heat. About 4 to 5 minutes on each side until browned and done. Take it out of the pan and set it aside. If you need to, add a little more olive oil to the same pan and then add the sliced onion and bell pepper. For about 5 to 7 minutes, or until softened and slightly caramelized. Follow the directions on the package to warm the tortillas up in a skillet or the microwave. Put a scoop of cooked rice, black beans, cooked steak slices, sauted onions and peppers, and shredded cheese on top of each tortilla to make a burrito. To make a burrito, fold the sides of the tortilla over the filling and then roll it up tight. Put salsa, guacamole, and sour cream on the side of the burritos to go.

Prep Time: 40 minutes

Cook Time: 20 minutes