Low Fat Carne Asada Burrito
Elevate your taco night with a guilt-free twist on a classic favorite—Low Fat Carne Asada Burrito! This recipe combines tender, citrus-marinated lean flank steak, smoky spices, and a medley of wholesome ingredients like brown rice, black beans, and low-fat Greek yogurt, all wrapped in a hearty whole wheat tortilla. Packed with vibrant pico de gallo, creamy cheddar, and fresh cilantro, each bite is bursting with flavor without packing on excess calories. Perfect for a quick and healthy family meal, this lightened-up burrito is grilled to perfection and customizable with optional avocado for an extra dose of decadence. Easy to make in under 45 minutes, it’s a health-conscious take on Mexican comfort food that satisfies every craving! Keywords: low-fat carne asada, healthy burrito recipe, lean beef burrito, quick Mexican dinner, lightened-up carne asada burrito.
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Recipe Information
Ingredients
- 1 pound lean flank steak
- 2 tablespoons low sodium soy sauce
- 3 tablespoons lime juice
- 2 tablespoons orange juice
- 3 pieces garlic cloves, minced
- 1 teaspoon cumin powder
- 1 teaspoon chili powder
- 0.5 teaspoon black pepper
- 1 for greasing cooking spray
- 4 pieces low-fat whole wheat tortillas
- 1 cup cooked brown rice
- 1 cup black beans, drained and rinsed
- 1 cup fresh pico de gallo
- 0.5 cup low-fat shredded cheddar cheese
- 0.5 cup fat-free Greek yogurt
- 0.25 cup fresh cilantro, chopped
- 1 piece avocado, sliced (optional)
Instructions
In a medium bowl, combine the soy sauce, lime juice, orange juice, minced garlic, cumin, chili powder, and black pepper. Mix well to make the marinade.
Place the flank steak in a resealable plastic bag or a shallow dish. Pour the marinade over the steak, ensuring all sides are covered. Seal the bag or cover the dish, and refrigerate for at least 1 hour, or up to 4 hours for maximum flavor infusion.
Preheat a grill or a grill pan over medium-high heat. Lightly grease the grill or pan with cooking spray.
Remove the steak from the marinade and let the excess marinade drip off. Grill the steak for about 3-4 minutes per side, or until it reaches your desired level of doneness.
Transfer the steak to a cutting board and let it rest for 5 minutes. Thinly slice the steak against the grain into strips.
Warm the tortillas on a skillet or in a microwave until pliable.
Assemble each burrito by layering approximately a quarter of the steak strips, 1/4 cup of cooked brown rice, 1/4 cup of black beans, 1/4 cup of pico de gallo, 2 tablespoons of shredded cheddar cheese, 2 tablespoons of Greek yogurt, and some chopped cilantro onto each tortilla.
Carefully roll up each tortilla, folding in the sides and rolling to close. Optionally, add sliced avocado before rolling.
Serve the burritos immediately, with additional pico de gallo and Greek yogurt on the side if desired.
Nutrition Facts
Calories |
2462 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.7 g | 98% | |
| Saturated Fat | 22.7 g | 114% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 346 mg | 115% | |
| Sodium | 4110 mg | 179% | |
| Total Carbohydrate | 230.9 g | 84% | |
| Dietary Fiber | 49.4 g | 176% | |
| Total Sugars | 22.5 g | ||
| Protein | 206.7 g | 413% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1001 mg | 77% | |
| Iron | 29.4 mg | 163% | |
| Potassium | 4788 mg | 102% | |
*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.
