Fajita Rice and Bean Burritos

INGREDIENTS

• 4 flour tortillas (or corn tortillas)
• 1 cup lettuce, chopped
• 1 tomato, diced
• 1/4 cup cilantro, torn
• 1/2 cup salsa
• Beef
• 1/2 pound skirt steak (or flank steak)
• 1 tablespoon lime juice
• 1 tablespoon olive oil
• 1/2 teaspoon garlic salt
• 1/2 teaspoon chili powder
• Rice and Beans
• 1 tablespoon olive oil
• 1/2 cup onion, chopped
• 1 poblano or green bell pepper, stemmed, seeded, and chopped
• 1 ear corn, kernels cut from cob
• 1 clove garlic, minced or pressed
• 1/2 teaspoon cumin
• 1/2 teaspoon dried oregano
• 1 teaspoon paprika
• 1/2 cup basmati rice
• 7 ounces pinto beans, drained and rinsed
• 1 tablespoon tomato paste (or ketchup)
• 1 cup chicken stock

DIRECTIONS

1. Combine beef ingredients and let marinate.
2. Preheat the grill (or use an indoor grill pan) to medium high.
3. Prepare the rice and beans. Heat olive oil in a large lidded pan. When it begins to shimmer, add onion, poblano, corn, and garlic. Cook until onion is translucent and pepper is tender.
4. Add remaining ingredients, bring to a boil, reduce to simmer, cover and let cook for 20 minutes. Adjust seasoning with salt and pepper.
5. While the rice and beans cook, grill the steak 2-3 minutes per side or until cooked to your preferred degree of doneness. Let rest at least 5 minutes and then slice against the grain.
6. Assemble burritos by layering each tortilla with rice and beans, steak, tomatoes, lettuce, and cilantro. Garnish with additional tomatoes and salsa.

Nutritional Information