Dairy-Free Carne Asada Burrito
Indulge in the bold, smoky flavors of this Dairy-Free Carne Asada Burrito, a wholesome twist on the beloved Mexican classic. Juicy, marinated flank steak—infused with zesty orange and lime juices, aromatic garlic, and a perfect medley of spices—is grilled to perfection and thinly sliced to highlight its tender texture. Wrapped in warm, pliable flour tortillas, each burrito boasts layers of hearty black beans, fluffy white rice, vibrant pico de gallo, creamy avocado slices, and fresh cilantro. Completely dairy-free, this recipe caters to dietary needs without compromising on flavor. Perfect for weeknight dinners or meal preps, these burritos come together in under an hour, with a citrusy kick from lime wedges for a refreshing finish. Whether you're chasing bold, authentic taste or easy, satisfying meals, this crowd-pleasing burrito is sure to deliver!
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Recipe Information
Ingredients
- 1 pound Flank steak
- 0.5 cup Orange juice
- 0.25 cup Lime juice
- 3 tablespoons Olive oil
- 2 tablespoons Soy sauce
- 3 Garlic cloves, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 Large flour tortillas
- 1 cup Black beans, drained and rinsed
- 1 cup Cooked white rice
- 1 cup Pico de gallo
- 1 Avocado, sliced
- 0.25 cup Fresh cilantro, chopped
- 4 Lime wedges
Instructions
In a bowl, combine orange juice, lime juice, olive oil, soy sauce, minced garlic, cumin, chili powder, salt, and black pepper to prepare the marinade.
Place the flank steak in a shallow dish and pour the marinade over it, ensuring the steak is well-coated. Cover and refrigerate for at least 2 hours or overnight for best results.
Preheat a grill or grill pan over high heat.
Remove the steak from the marinade, allowing excess marinade to drip off. Grill the steak for 4-6 minutes per side or until desired doneness is reached.
Remove the steak from the grill and let it rest for 5 minutes. Then, slice the steak thinly against the grain.
Warm the flour tortillas by lightly toasting them on a hot skillet for about 30 seconds on each side or until they are pliable.
Assemble each burrito by placing a quarter of the sliced steak, 1/4 cup of black beans, 1/4 cup of rice, 1/4 cup of pico de gallo, and some avocado slices onto the center of each tortilla.
Sprinkle chopped cilantro over the top. Fold the sides of the tortilla over, then roll it up tightly to enclose the filling.
Serve the burritos with lime wedges on the side for an extra zesty kick.
Nutrition Facts
Calories |
2947 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.5 g | 189% | |
| Saturated Fat | 36.9 g | 184% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 413 mg | 138% | |
| Sodium | 7930 mg | 345% | |
| Total Carbohydrate | 239.4 g | 87% | |
| Dietary Fiber | 37.7 g | 135% | |
| Total Sugars | 22.5 g | ||
| Protein | 178.9 g | 358% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 528 mg | 41% | |
| Iron | 29.0 mg | 161% | |
| Potassium | 3945 mg | 84% | |
*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.
