Heart-Healthy Chipotle Steak Burrito
Satisfy your cravings without compromising your health with this Heart-Healthy Chipotle Steak Burrito recipe—a nutritious twist on a Tex-Mex classic! This irresistible dish features tender, perfectly grilled lean flank steak marinated in zesty lime juice, smoky chipotle, and aromatic spices, delivering bold, guilt-free flavor. Wrapped in hearty whole wheat tortillas, each burrito is loaded with wholesome ingredients like protein-packed black beans, fiber-rich brown rice, creamy avocado, and fresh veggies, all topped with light Greek yogurt and low-sodium salsa. Ready in just 35 minutes, this easy-to-make, nutrient-dense meal is perfect for busy weeknights or meal prep. Whether you're boosting heart health or simply enjoying a flavorful, balanced dish, this recipe has it all!
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Recipe Information
Ingredients
- 1 lb Lean flank steak
- 1 teaspoon Chipotle powder
- 1 teaspoon Garlic powder
- 1 teaspoon Ground cumin
- 2 tablespoons Olive oil
- 2 tablespoons Fresh lime juice
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 pieces Whole wheat tortillas
- 1 cup Black beans, canned, drained and rinsed
- 1 cup Cooked brown rice
- 1 large Avocado, diced
- 0.25 cup Fresh cilantro, chopped
- 1 medium Tomato, diced
- 0.25 cup Red onion, finely chopped
- 0.5 cup Plain Greek yogurt
- 0.5 cup Low-sodium salsa
Instructions
1. In a small bowl, mix the chipotle powder, garlic powder, ground cumin, olive oil, lime juice, salt, and black pepper to create the marinade.
2. Place the flank steak in a shallow dish and pour the marinade over it, ensuring even coating. Cover and marinate in the refrigerator for at least 30 minutes, or up to 4 hours for more flavor.
3. Preheat a grill or grill pan over medium-high heat. Grill the marinated steak for about 4-5 minutes per side, or until it reaches the desired doneness.
4. Remove the steak from heat and let it rest for 5 minutes before slicing thinly against the grain.
5. Warm the whole wheat tortillas in a dry skillet over medium heat, flipping occasionally, until they are pliable.
6. To assemble each burrito, place a warm tortilla on a flat surface. Add 1/4 cup of black beans, 1/4 cup of brown rice, a few slices of grilled steak, some diced avocado, and sprinkle with chopped cilantro.
7. Add diced tomato and red onion on top, then drizzle with a tablespoon of Greek yogurt and a tablespoon of salsa.
8. Roll up the burrito by folding in the sides and rolling the tortilla from bottom to top, enclosing the filling tightly.
9. Repeat for the remaining burritos and serve immediately.
Nutrition Facts
Calories |
2662 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.7 g | 144% | |
| Saturated Fat | 26.6 g | 133% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 330 mg | 110% | |
| Sodium | 3690 mg | 160% | |
| Total Carbohydrate | 231.1 g | 84% | |
| Dietary Fiber | 50.6 g | 181% | |
| Total Sugars | 20.3 g | ||
| Protein | 184.1 g | 368% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 554 mg | 43% | |
| Iron | 28.3 mg | 157% | |
| Potassium | 4916 mg | 105% | |
*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.
