Baked Steak Burritos
Get ready to elevate taco night with these indulgent Baked Steak Burritos! Stuffed with tender, perfectly seasoned flank steak, fluffy white rice, hearty black beans, and gooey melted cheddar cheese, these burritos are baked to golden perfection under a blanket of zesty enchilada sauce. Easy to assemble yet impressively flavorful, this recipe combines smoky spices like cumin and chili powder with a savory, cheesy finish. Serve them hot, garnished with a dollop of sour cream and a sprinkle of fresh cilantro for a restaurant-quality touch. Perfect for feeding a crowd, these steak burritos are a fuss-free, satisfying dinner option that’s sure to become a family favorite.
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Recipe Information
Ingredients
- 1 pound Flank steak
- 2 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 cups Cooked white rice
- 1 cup Canned black beans (drained and rinsed)
- 2 cups Shredded cheddar cheese
- 6 pieces Large flour tortillas
- 1 cup Enchilada sauce
- 0.5 cup Sour cream
- 2 tablespoons Chopped fresh cilantro (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
Season the flank steak with garlic powder, ground cumin, chili powder, salt, and black pepper.
Heat olive oil in a large skillet over medium-high heat. Cook the flank steak for about 4-5 minutes per side, or until cooked to your desired doneness. Remove the steak from the skillet and let it rest for 5 minutes before slicing it thinly against the grain.
In a large mixing bowl, combine the cooked white rice, black beans, half of the shredded cheddar cheese, and half of the enchilada sauce. Mix well.
Lay out a tortilla on a flat surface. Spoon about 1/6 of the rice and bean mixture into the center of the tortilla. Layer a few slices of the cooked steak on top. Roll the tortilla tightly into a burrito shape, folding in the sides as you roll.
Place the burrito seam side down in the prepared baking dish. Repeat the process with the remaining tortillas and filling.
Pour the remaining enchilada sauce evenly over the burritos in the dish. Sprinkle the rest of the shredded cheddar cheese on top.
Bake the burritos in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the burritos are heated through.
Remove the dish from the oven and let the burritos cool for 5 minutes. Garnish with sour cream and chopped cilantro, if desired, before serving.
Nutrition Facts
Calories |
756 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.8 g | 47% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 1762 mg | 77% | |
| Total Carbohydrate | 63.9 g | 23% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 3.2 g | ||
| Protein | 42.5 g | 85% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 391 mg | 30% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 493 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
