Cajun Beef & Bean Burritos

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Ingredients
Total Recipe Time:  25 to 40 minutes
Marinade Time:  30 minutes to 2 hours
Makes 4 servings


1 pound beef Top Sirloin Boneless or Top Round Steak, cut 3/4 inch thick or Flank Steak
3/4 cup prepared tomatillo or regular prepared salsa, divided
1 package (5 to 6.5 ounces) Cajun rice and bean mix
2 teaspoons vegetable oil
1/2 teaspoon salt
4 medium flour tortillas (10-inch diameter), warmed
Tomatillo or regular prepared salsa
Instructions
1.Cut beef Steak lengthwise in half, then crosswise into 1/8 to 1/4-inch thick strips. Place beef and 1/2 cup salsa in medium bowl; toss to coat. Cover and marinate in refrigerator 30 minutes to 2 hours.
2.Prepare rice and bean mix according to package directions, using 1/4 cup less water and omitting oil or margarine; keep warm.
3.Meanwhile remove beef from marinade; discard marinade. Heat 1 teaspoon oil in large nonstick skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Do not overcook. Remove from skillet. Repeat with remaining 1 teaspoon oil and beef. Season with salt.
4.Return beef with juices to skillet. Add rice and remaining 1/4 cup salsa; cook and stir 1 to 2 minutes or until heated through.
5.Spoon 1 cup beef mixture evenly down center of each tortilla, leaving 1-1/2-inch border around edge. Fold bottom edge up over filling. Fold right and left sides to center, overlapping edges. Serve with additional salsa, as desired.


Cook's Tip:  For colorful burritos, use flavored flour tortillas such as red pepper, tomato or spinach.

Nutritional Information
Nutrition information per serving using top sirloin: 543 calories; 13 g fat (3 g saturated fat; 6 g monounsaturated fat); 5 mg cholesterol; 1212 mg sodium; 66 g carbohydrate; 5.7 g fiber; 37 g protein; 10.2 mg niacin; 0.6 mg vitamin B6; 1.4 mcg vitamin B12; 5.4 mg iron; 47.5 mcg selenium; 5.3 mg zinc.


This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.


Nutrition information per serving using flank: 546 calories; 15 g fat (4 g saturated fat; 6 g monounsaturated fat); 42 mg cholesterol; 1205 mg sodium; 66 g carbohydrate; 5.7 g fiber; 35 g protein; 9.4 mg niacin; 0.6 mg vitamin B6; 1.4 mcg vitamin B12; 5.2 mg iron; 43.1 mcg selenium; 4.7 mg zinc.


This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.


Nutrition information per serving using top round: 545 calories; 13 g fat (3 g saturated fat; 6 g monounsaturated fat); 61 mg cholesterol; 1193 mg sodium; 66 g carbohydrate; 5.7 g fiber; 38 g protein; 7.5 mg niacin; 0.4 mg vitamin B6; 1.5 mcg vitamin B12; 6.1 mg iron; 48.7 mcg selenium; 5.2 mg zinc.


This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.
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