Here’s a burrito inspired by San Francisco’s super burritos that come packed with meat, beans, rice, cheese, guacamole and salsa. We’ve kept this home-style version 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.
1/2 cup prepared fresh salsa
La Victoria Salsa Suprema Medium
2 For $5.00
Herdez Salsa Casera, Mild
2 For $4.00
1/2 cup water
1/4 cup instant brown rice
Mahatma Extra Long Grain Enriched Rice
1 15-ounce can black beans, preferably low-sodium, rinsed
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
1/2 cup shredded sharp Cheddar cheese
1/4 cup prepared guacamole
2 tablespoons coarsely chopped fresh cilantro
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.
Meanwhile, 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.
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.
Per serving: 472 calories;16 g fat(6 g sat); 7 g fiber; 49 g carbohydrates; 31 g protein; 13 mcg folate; 62 mg cholesterol; 4 g sugars; 0 g added sugars; 339 IU vitamin A; 5 mg vitamin C; 210 mg calcium; 3 mg iron; 603 mg sodium; 276 mg potassium