YOUR SOLIN GENERATED RECIPE
Loaded Steak and Bean Burrito
Pan-seared flank steak and seasoned black beans wrapped in a warm tortilla with crisp peppers and a dollop of creamy Greek yogurt.
INGREDIENTS
4 oz Flank steak
0.25 cup Black beans
0.5 medium Whole wheat tortilla
0.25 cup Red bell pepper
0.25 cup Yellow onion
0 tsp Avocado oil
2 tbsp Plain Greek yogurt
0.25 tsp Ground cumin
0.25 tsp Garlic powder
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tbsp Fresh cilantro
PREPARATION
Pat the flank steak dry and season both sides with ground cumin, garlic powder, sea salt, and black pepper.
Heat avocado oil in a cast-iron skillet over medium-high heat until shimmering.
Sear the steak for 4 minutes per side for medium-rare, then transfer to a cutting board to rest for 5 minutes.
In the same skillet, sauté sliced red bell peppers and yellow onions for 5 minutes until tender and slightly charred.
Slice the rested steak against the grain into thin strips.
Warm the whole wheat tortilla in a separate dry pan over medium heat for 30 seconds on each side.
Layer the black beans, steak strips, sautéed peppers, and onions in the center of the tortilla.
Top with plain Greek yogurt and fresh cilantro before rolling the burrito tightly.