Home - Recipes - Steak and Bean Burrito

Steak and Bean Burrito

Who needs take-out when you can craft this Mexican masterpiece at home that’s brimming with beans, steak, cheese, and more.

Serves 4
Ready in 65 mins
Prep time 10 mins
Cooking time 55 mins
595 calories per serving


> 2 tbsp olive oil
> 1/2 cup Nature's Promise Organic Long Grain Rice
> 1 tbsp minced garlic
> 1 cup low-sodium chicken broth
> 1/2 lb flank steak
> 1 (15.5 oz) can pinto beans
> 1 cup roasted red peppers
> 4 burrito-size flour tortilla
> 1 cup jarred salsa verde
> 1/2 cup shredded Monterey Jack cheese
> 1/4 cup low-fat sour cream


In a medium pot, heat 1 tbsp oil on medium-high. Stir in rice and toast it until slightly golden, 2 min., stirring constantly. Stir in garlic and cook 30 sec. Add broth. Bring to a boil, cover, and reduce heat to low. Simmer 45 min. Remove from heat and let stand, covered, 5 min.
Meanwhile, chop flank steak into bite-size pieces. In a 12-inch nonstick skillet, heat remaining 1 tbsp oil on medium-high and add steak. Season with salt and pepper. Cook steak until done, 2–3 min., stirring constantly. Drain pinto beans and stir into skillet. Cook 1–2 min., until warm.
Slice peppers. Divide beef mixture, rice, and peppers among tortillas. Top each burrito with 2 tbsp salsa verde, 2 tbsp cheese, and 1 tbsp sour cream.
Fold bottom of each tortilla over filling, tuck in sides, and tightly roll. Serve with remaining ½ cup salsa verde for dipping.

Search and shop our 5,000+ recipes

Popular articles

Search and shop our 5,000+ recipes

Enter your ZIP code to find a store near you