Steak Burrito

Active Time:

30 mins

Total Time:

30 mins

Servings:

4

Yield:

4 servings

Nutrition Profile:

High-Calcium Bone-Health Healthy Aging Healthy Immunity High-Protein Low-Calorie

Jump to Nutrition Facts

This meaty, cheesy Steak Burrito is filled with so much nutrition you'll forget it's healthy. Fiber-filled whole-wheat tortillas are filled with tender thin-sliced juicy steak seasoned with spicy black pepper. Nutty brown rice complements the slightly acidic fresh salsa and creamy guacamole. Gut-friendly black beans bring a deep earthy flavor that is highlighted by the sharp Cheddar cheese. A sprinkling of fresh, herby cilantro finishes this burrito. Read on for expert tips, including what to serve with this burrito.

overhead view of cooked slices of steak in a pan, a bowl of shredded cheddar, a pot with bean and rice mixture, a bowl of guacamole, wheat tortillas and a few cilantro leaves — Photographer: Fred Hardy II, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Phoebe Hauser

Tips from the EatingWell Test Kitchen

These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you, too!

To save time, we suggest using the most nutritious store-bought and instant ingredients whenever possible, such as instant brown rice (only 5 minutes to cook), prepared salsa and guacamole and low-sodium or no-salt-added canned beans. (Note: If you can't find a lower-sodium bean, rinsing them under running water can help wash away excess sodium.)
We shave a little time in the method: We have you blend and cook instant brown rice in water and salsa. This gives the rice flavor and eliminates a step in the process. We also suggest using strip steak, which is naturally lean and quick to prepare if you slice it thinly before cooking.
This burrito would be delicious made with shredded chicken or pulled pork or any meat fresh off the grill and cut into small pieces.

Nutrition Notes

As far as steak goes strip steak is a leaner cut, especially when trimmed of any visible fat. And while we want to cut down on red meat, it can certainly still be part of a varied, balanced diet when eaten in moderation. It provides muscle-building protein and other nutrients, like vitamin B12, which is necessary for a healthy metabolism and nervous system.
The brown rice and whole-wheat tortilla in this burrito both fall under the whole grains category. Brown rice still has its fiber- and nutrient-filled outer layers intact. And whole-wheat tortillas are made from the entire wheat kernel, which also maintains its nutritious outer layers. This means they provide complex carbohydrates for energy, fiber for a healthy gut, plant-based protein and lots of vitamins, minerals and antioxidants.
Like all legumes, black beans are loaded with complex carbohydrates, plant-based protein, antioxidants and fiber. The vitamin C in the salsa's tomatoes will help your body absorb the iron in the black beans. Despite their carbs, black beans are low-glycemic. This means they won't spike your blood sugar levels. Black beans have been linked to a reduced risk of cancer and heart disease, so load them on!

Besides adding an ooey-gooey element to this burrito, the Cheddar cheese also brings more protein to it, as well as calcium and other essential nutrients, like vitamins B12 and D. Cheddar cheese also adds probiotics—beneficial gut bacteria—to this burrito (the fiber in the brown rice, whole-wheat tortilla and black beans feed the bacteria).

overhead view of a steak on a cutting board with small slices and a knife next to it — Photographer: Fred Hardy II, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Phoebe Hauser

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Ingredients

½ cup prepared fresh salsa
½ cup water
¼ cup instant brown rice
1 15-ounce can black beans, preferably low-sodium, rinsed
12 ounces strip steak, trimmed and thinly sliced crosswise
¼ teaspoon freshly ground pepper
1 tablespoon canola oil
4 8-inch tortillas, preferably whole-wheat
½ cup shredded sharp Cheddar cheese
¼ cup prepared guacamole
2 tablespoons coarsely chopped fresh cilantro

Directions

Combine salsa and water in a small saucepan; bring to a boil. Stir in rice, reduce heat to a simmer, cover and cook for 5 minutes. Stir in beans, return to a simmer and cook, uncovered, stirring occasionally, until the rice is tender and most of the liquid is absorbed, about 5 minutes more.

Photographer: Fred Hardy II, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Phoebe Hauser
Meanwhile, sprinkle steak with pepper. Heat oil in a large skillet over medium-high heat. Add steak and cook, stirring occasionally, until browned and cooked through, 3 to 5 minutes.

Photographer: Fred Hardy II, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Phoebe Hauser
To assemble, divide the steak among the tortillas and top with equal amounts of cheese, guacamole, cilantro and the rice mixture. Roll each tortilla up into a burrito.

Photographer: Fred Hardy II, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Phoebe Hauser

Frequently Asked Questions

Do I have to use strip steak?

For this recipe, we used strip steak (depending on the region where you are shopping, it can be called New York strip steak, Omaha strip steak, Kansas City strip steak, club steak or ambassador), but you can also use sirloin, skirt, flap or flank. Most butchers are happy to point you in the right direction if you can't find what you want.
What should I serve with steak burritos?

In this burrito, you'll get a serving of meat, beans, rice and veggies. However, there are some additions you should consider, especially if you are putting out a spread for family and friends. We would include a bowl of tortilla chips with our homemade Pico de Gallo. If you have time, try making our Air-Fryer Tortilla Chips with Mango Salsa. And these burritos would be excellent with a salad, esquites (traditional street corn of Mexico) or coleslaw.
Can I use homemade salsa and guacamole?

Of course. If you are looking for a couple of great recipes, our easy Fresh Tomato Salsa takes only 30 minutes to prepare and yields 5 cups. Plus, you can make it 3 days in advance. You can also make it as spicy as you like—or not. And for a delicious homemade guacamole, Jason Mraz's Guacamole is something to sing about. It takes 20 minutes to make and yields 3 cups.
How long can steak burritos be left at room temperature?

The rule is that cooked meat can be out of the fridge for 2 hours maximum and within an hour if temperatures are hitting 90°F. However, why tempt fate when a fridge or cooler is within reach? Getting perishables back into the refrigerator as soon as possible is always best and ensures leftovers the next day.

Originally appeared: EatingWell Magazine, May/June 2011; updated August 2022

Nutrition Facts (per serving)

472	Calories
16g	Fat
49g	Carbs
31g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 472
% Daily Value *
Total Carbohydrate 49g	18%
Dietary Fiber 7g	25%
Total Sugars 4g
Protein 31g	62%
Total Fat 16g	21%
Saturated Fat 6g	29%
Cholesterol 63mg	21%
Vitamin A 339IU	7%
Vitamin C 5mg	6%
Folate 13mcg	3%
Sodium 603mg	26%
Calcium 210mg	16%
Iron 3mg	15%
Magnesium 29mg	7%
Potassium 276mg	6%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Additional reporting by

Carrie Myers, M.S.,