For my first 2014 blog post here’s my easy steak burrito recipe packed with meat, beans, rice, white onions, cilantro and salsa. I kept it a bit simpler to make and a whole lot healthier with whole-wheat tortillas I bought at French Baker and a more reasonable serving size for the kids. I recommend wrapping it in foil—the traditional way to serve it (though mine was pinned only)—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 or fresh juice for the kids.
1/2 cup prepared Tostitos salsa (you can find it in grocery store)
1/2 cup water
1/4 cup rice
1 15-ounce Hormel Chili Beans
12 ounces strip steak, trimmed and thinly sliced crosswise
1/4 teaspoon freshly ground pepper
1 tablespoon canola oil
4 8-inch tortillas, preferably whole-wheat
2 tablespoons coarsely chopped fresh cilantro
1. Sprinkle steak with pepper. Heat oil in a large skillet over medium-high heat. Add steak and cook, stirring occasionally, until browned and cooked through, 3 to 5 minutes.
2. Toss the rice to the skillet where you cook the steak so the flavor will mix in to the rice cook 2-3 minutes.
3.To assemble, divide the steak among the tortillas and top with equal amounts of rice, salsa, chili beans and cilantro. Roll each tortilla up into a burrito.
4. Serve and devour!