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Steak and Black Bean Burritos

Yields1 ServingPrep Time-1 min

Steak and Black Bean Burritos is my take on a September 2018 Better Homes and Gardens recipe ... with the Refried Black Beans (see here) made previously and this incredibly easy pan-fried spice-rubbed steak.

For the steak:
 8 oz sirloin steak, organic free-range if possible
 1 tsp ground cumin
 1 tsp dried oregano
 1 tsp ground chili pepper
 1 tsp coarse or freshly ground salt
For burrito assembly:
 4 large gluten free soft tortillas
 dairy free grated cheese (Udi's, Follow Your Heart, 365, etc.)
 desired toppings (shredded lettuce, salsa, chopped fresh cilantro, hot sauce, guacamole, etc.)
For the steak:

Combine spices well in small bowl.


Pat steak dry (VERY important as spices will not cling without this step). Rub with spice mix. Let stand 30 minutes or more.


Heat 2 tsp. coconut or olive oil in skillet over medium-high heat. Add steak. Cook 5 minutes or until browned. Turn and cook 3 to 5 minutes or so more until steak is medium rare (165 degrees). Remove and let rest 5 to 10 minutes.


Slice thinly across grain.

For burrito assembly:

Heat gluten free tortilla in large skillet. Flip and heat until pliable.


Add dairy free cheese and continue heating until cheese melts slightly. Meanwhile, heat 1/2 cup beans in microwave until hot.


Tip tortilla onto plate and fill with steak, beans, shredded lettuce (if using), and toppings. Fold bottom up and roll. Eat it up!