Dairy-Free Chipotle Steak Burrito
Bold, smoky, and completely dairy-free, the Chipotle Steak Burrito is your ultimate homemade burrito experience! This recipe combines juicy, marinated flank steak infused with chipotle chilies in adobo, fresh lime juice, and aromatic garlic for unparalleled flavor. Wrapped in soft flour tortillas and paired with hearty brown rice, tender black beans, creamy avocado slices, and zesty tomato salsa, each bite is a balance of spice and freshness. Ideal for busy weeknights or casual entertaining, this burrito is grill-ready in under an hour, making it a quick yet satisfying option. Perfectly customizable and packed with protein, it’s a must-try for lovers of dairy-free Mexican cuisine.
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Recipe Information
Ingredients
- 1 pound flank steak
- 2 tablespoons chipotle chili in adobo sauce
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 large flour tortillas
- 2 cups brown rice, cooked
- 1 cup black beans, drained and rinsed
- 0.5 red onion, thinly sliced
- 1 ripe avocado, sliced
- 0.5 cup fresh cilantro, chopped
- 1 cup tomato salsa
Instructions
In a bowl, mix chipotle chili, olive oil, lime juice, minced garlic, cumin, salt, and pepper. Coat the flank steak with this mixture, then cover and let marinate in the refrigerator for at least 30 minutes, or up to 4 hours for more intense flavor.
Preheat your grill or a grill pan over medium-high heat. Remove steak from fridge and let it sit at room temperature for about 10 minutes.
Grill the steak for about 5-7 minutes on each side, or until it reaches desired doneness. After grilling, remove from heat and let rest for 5 minutes, then slice thinly against the grain.
Warm the flour tortillas in a dry skillet over medium heat for about 30 seconds on each side until pliable.
To assemble the burritos, place a tortilla on a flat surface. In the center, add 1/4 of the cooked brown rice, 1/4 cup black beans, a few slices of steak, and some red onion slices.
Top with avocado, a sprinkle of cilantro, and a few spoonfuls of tomato salsa.
Fold in the sides of the tortilla, then roll it tightly from bottom to top to enclose the filling.
Repeat with remaining tortillas and ingredients. Serve immediately.
Nutrition Facts
Calories |
3326 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.9 g | 179% | |
| Saturated Fat | 37.4 g | 187% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 413 mg | 138% | |
| Sodium | 7045 mg | 306% | |
| Total Carbohydrate | 330.4 g | 120% | |
| Dietary Fiber | 46.0 g | 164% | |
| Total Sugars | 22.3 g | ||
| Protein | 190.7 g | 381% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 476 mg | 37% | |
| Iron | 31.4 mg | 174% | |
| Potassium | 4535 mg | 96% | |
*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.
