Steak Burritos for Two

From: EatingWell Magazine, May/June 2011

Here’s a burrito inspired by San Francisco’s super burritos that come packed with meat, beans, rice, guacamole and salsa. We’ve kept this home-style version for two a bit simpler to make and a whole lot healthier with brown rice, whole-wheat tortillas and a more reasonable serving size. We recommend wrapping it in foil—the traditional way to serve it—so you can pick the burrito up and eat it without it falling apart, peeling back the foil as you go. Serve with a cold beer and vinegar-dressed slaw.2 servings

Servings: 2


  • ¼ cup prepared fresh salsa
  • ¼ cup water
  • 2 tablespoons instant brown rice
  • ¾ cup canned black beans, preferably low-sodium, rinsed
  • 6 ounces strip steak, trimmed and thinly sliced crosswise
  • ⅛ teaspoon freshly ground pepper
  • 1½ teaspoons canola oil
  • 2 8-inch tortillas, preferably whole-wheat
  • ¼ cup shredded sharp Cheddar cheese
  • 2 tablespoons prepared guacamole
  • 1 tablespoon coarsely chopped fresh cilantro


  1. Combine salsa and water in a small saucepan; bring to a boil. Stir in rice, reduce heat to a simmer, cover and cook for 5 minutes. Stir in beans, return to a simmer and cook, uncovered, stirring occasionally, until the rice is tender and most of the liquid is absorbed, about 5 minutes more.
  2. Meanwhile, sprinkle steak with pepper. Heat oil in a medium skillet over medium-high heat. Add steak and cook, stirring occasionally, until browned and cooked through, 3 to 5 minutes.
  3. To assemble, divide the steak among the tortillas and top with equal amounts of cheese, guacamole, cilantro and the rice mixture. Roll each tortilla up into a burrito.
Servings 4.0
calories 431
Total Fat 27 g 53 %
Saturated Fat 13 g 29 %
Monounsaturated Fat 2 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 37 mg 12 %
Sodium 670 mg 28 %
Potassium 229 mg 7 %
Total Carbohydrate 32 g 11 %
Dietary Fiber 16 g 65 %
Sugars 3 g
Protein 60 g 121 %
Vitamin A 13 %
Vitamin C 7 %
Calcium 12 %
Iron 32 %