High Protein California Burrito
Packed with bold flavors and wholesome ingredients, this High Protein California Burrito is a satisfying twist on a classic favorite. Featuring tender, marinated flank steak grilled to perfection, crispy oven-baked potato strips, hearty black beans, and creamy avocado, each bite is a celebration of flavor and nutrition. Nestled in a whole wheat tortilla and topped with fresh salsa, cheddar cheese, and a dollop of Greek yogurt, this burrito is a protein powerhouse that doesn’t skimp on taste. It's an ideal meal for anyone looking to fuel up on healthy, filling ingredients while enjoying the irresistible appeal of a Cali-inspired burrito. Perfect for meal prep or a quick dinner, this recipe is proof that nutritious and delicious truly go hand in hand!
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Recipe Information
Ingredients
- 1 pound Flank steak
- 2 tablespoons Olive oil
- 2 tablespoons Lime juice
- 3 Garlic cloves, minced
- 1 teaspoon Chili powder
- 1 teaspoon Ground cumin
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 2 Russet potatoes, peeled and cut into strips
- 4 Tortillas (large, whole wheat)
- 2 Avocados, mashed
- 0.25 cup Fresh cilantro, chopped
- 1 cup Fresh salsa
- 0.5 cup Plain Greek yogurt
- 1 cup Black beans (canned, drained and rinsed)
- 1 cup Cheddar cheese, shredded
Instructions
In a small bowl, mix together olive oil, lime juice, minced garlic, chili powder, cumin, and half of the salt and pepper.
Place the flank steak in a shallow dish or a resealable plastic bag and pour the marinade over it, ensuring the steak is well coated. Let it marinate for at least 30 minutes or up to 2 hours in the refrigerator.
Preheat the oven to 425°F (220°C). Spread the potato strips on a baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with the remaining salt and pepper. Toss to coat evenly and bake for 25-30 minutes, or until golden and crispy, turning them halfway through cooking.
While the potatoes are baking, preheat a grill or a grill pan over medium-high heat. Remove the steak from the marinade and grill for 5-7 minutes per side for medium-rare, or until it reaches desired doneness. Remove from heat and let it rest for at least 5 minutes before slicing thinly against the grain.
Lay out the tortillas on a flat surface. Spread a layer of mashed avocado on each tortilla, then add slices of grilled steak, a handful of baked potato strips, a spoonful of Greek yogurt, black beans, salsa, shredded cheese, and sprinkle fresh cilantro on top.
Fold the sides of the tortilla inwards, then roll the burrito from bottom to top, ensuring it is tightly packed.
Heat a large non-stick skillet over medium heat. Place the burritos seam-side down and cook for 2-3 minutes on each side until the tortillas are golden brown and crispy.
Serve immediately and enjoy your high protein California burrito!
Nutrition Facts
Calories |
3569 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.5 g | 231% | |
| Saturated Fat | 61.3 g | 306% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 545 mg | 182% | |
| Sodium | 9219 mg | 401% | |
| Total Carbohydrate | 287.5 g | 105% | |
| Dietary Fiber | 57.9 g | 207% | |
| Total Sugars | 19.6 g | ||
| Protein | 233.9 g | 468% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 1468 mg | 113% | |
| Iron | 34.3 mg | 191% | |
| Potassium | 5783 mg | 123% | |
*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.
