Chipotle Steak Burrito
Get ready to savor every bite of this smoky, flavorful Chipotle Steak Burrito! Featuring tender, marinated flank steak grilled to perfection, this burrito is bursting with robust chipotle and garlic flavors balanced by a zesty lime marinade. Packed with layers of cilantro lime rice, hearty black beans, fresh pico de gallo, crisp romaine lettuce, gooey shredded cheddar, and creamy sour cream, all wrapped snugly in a warm flour tortilla, it’s the ultimate handheld meal. Perfect for weekday dinners or game day gatherings, this easy-to-follow recipe can be prepared in just 45 minutes and serves up a restaurant-quality burrito from the comfort of your own kitchen. Serve with extra pico de gallo and sour cream for a bold Tex-Mex experience like no other! Keywords: Chipotle Steak Burrito, cilantro lime rice, grilled flank steak, Tex-Mex recipe, burrito with black beans.
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Recipe Information
Ingredients
- 1 pound Flank steak
- 2 tablespoons Chipotle peppers in adobo sauce
- 3 Garlic cloves, minced
- 2 tablespoons Olive oil
- 1 Lime, juiced
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 Large flour tortillas
- 2 cups Cooked white rice
- 0.5 cup Fresh cilantro, chopped
- 1 cup Black beans, drained and rinsed
- 1 cup Pico de gallo
- 1 cup Shredded cheddar cheese
- 0.5 cup Sour cream
- 1 cup Romaine lettuce, chopped
Instructions
In a medium bowl, mix together the chipotle peppers, minced garlic, olive oil, lime juice, cumin, salt, and black pepper to make the marinade.
Place the flank steak in a shallow dish or a resealable plastic bag and pour the marinade over it, making sure the steak is evenly coated. Marinate for at least 30 minutes or up to 2 hours in the refrigerator.
While the steak is marinating, prepare the cilantro lime rice by mixing the cooked rice with chopped cilantro and a squeeze of lime juice. Set aside.
Preheat a grill or grill pan over medium-high heat. Remove the steak from the marinade and discard the remaining marinade.
Grill the steak for about 4-5 minutes per side, or until it reaches your desired level of doneness. Remove the steak from the grill and let it rest for about 5 minutes before slicing it thinly across the grain.
Warm the flour tortillas by placing them on the grill for about 20 seconds on each side or wrapping them in a damp paper towel and microwaving for 30 seconds.
To assemble the burritos, layer each tortilla with a quarter of the cilantro lime rice, sliced steak, black beans, pico de gallo, shredded cheese, sour cream, and chopped romaine lettuce.
Fold the sides of the tortilla in towards the center, then roll from the bottom up, keeping the fillings tucked in tightly as you roll.
Serve the burritos warm with extra pico de gallo and sour cream on the side, if desired.
Nutrition Facts
Calories |
3421 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.7 g | 221% | |
| Saturated Fat | 71.4 g | 357% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 591 mg | 197% | |
| Sodium | 8200 mg | 357% | |
| Total Carbohydrate | 273.4 g | 99% | |
| Dietary Fiber | 30.7 g | 110% | |
| Total Sugars | 21.3 g | ||
| Protein | 211.8 g | 424% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 1521 mg | 117% | |
| Iron | 31.3 mg | 174% | |
| Potassium | 3376 mg | 72% | |
*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.
