Dairy-Free California Burrito
Indulge in the bold, satisfying flavors of this Dairy-Free California Burrito—an inventive twist on the classic West Coast favorite. Packed with juicy, spice-rubbed flank steak, crispy oven-baked fries, creamy smashed avocado, and zesty pico de gallo, this burrito is bursting with fresh, wholesome ingredients. Each bite offers perfectly seasoned layers wrapped in toasted dairy-free flour tortillas for a hearty, comforting meal that's entirely free of dairy. With golden russet fries and a squeeze of lime enhancing every flavor, this recipe is perfect for those seeking a delicious, allergen-friendly dinner option. Ready in just about an hour, it’s sure to be your new go-to Tex-Mex delight!
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Recipe Information
Ingredients
- 1 pound Flank steak
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 large Russet potatoes
- 1 large Avocado
- 1 Lime
- 1 cup Pico de gallo
- 4 Large flour tortillas (dairy-free)
- 0.5 cup Cilantro
- 0.5 teaspoon Salt (for fries)
- 0.5 teaspoon Pepper (for fries)
Instructions
Preheat the oven to 425°F (220°C).
Wash and cut the russet potatoes into thin strips for fries. Toss them in a bowl with 1 tablespoon of olive oil, 0.5 teaspoon of salt, and 0.5 teaspoon of pepper.
Spread the fries evenly on a baking sheet lined with parchment paper. Bake for 30-35 minutes, turning halfway through, until crispy and golden brown.
While the fries are baking, combine the garlic powder, onion powder, ground cumin, 1 teaspoon of salt, and 0.5 teaspoon of black pepper in a small bowl.
Rub the spice mixture onto both sides of the flank steak to season.
Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the seasoned steak and cook for 4-5 minutes on each side or until the desired doneness is achieved.
Remove the steak from heat and let it rest for 5 minutes before slicing it thinly against the grain.
In a small bowl, mash the avocado and add a pinch of salt and a squeeze of lime juice. Mix well to make an avocado spread.
Warm the flour tortillas either in the oven or on a skillet for about 1-2 minutes.
Place a layer of avocado spread in the center of each tortilla, followed by a layer of sliced steak, a handful of baked fries, and a generous scoop of pico de gallo.
Sprinkle with fresh cilantro.
Fold in the sides of the tortilla and roll it into a burrito, securing all the fillings inside.
Repeat with the remaining tortillas and ingredients.
Serve the dairy-free California burrito immediately with additional pico de gallo or hot sauce if desired.
Nutrition Facts
Calories |
2949 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.5 g | 178% | |
| Saturated Fat | 35.5 g | 178% | |
| Polyunsaturated Fat | 9.2 g | ||
| Cholesterol | 413 mg | 138% | |
| Sodium | 7513 mg | 327% | |
| Total Carbohydrate | 283.0 g | 103% | |
| Dietary Fiber | 37.7 g | 135% | |
| Total Sugars | 18.7 g | ||
| Protein | 173.0 g | 346% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 401 mg | 31% | |
| Iron | 28.3 mg | 157% | |
| Potassium | 6465 mg | 138% | |
*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.
