NUTRITION

SERVINGS

INGREDIENTS

2.5 oz flank steak

0.33 cup canned black beans

0.5 medium whole wheat tortilla

2 tbsp nonfat Greek yogurt

0.25 cup red bell pepper

0.25 cup red onion

0 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp chili powder

0.25 tsp garlic powder

1 tbsp fresh cilantro

1 tbsp salsa verde

PREPARATION

• 1

  Slice the flank steak into thin strips against the grain to ensure tenderness.

• 2

  Finely dice the red bell pepper and red onion.

• 3

  Heat the avocado oil in a large skillet over medium-high heat until shimmering.

• 4

  Add the steak strips to the skillet and season with sea salt, black pepper, chili powder, and garlic powder.

• 5

  Sear the steak for 3-4 minutes until browned and cooked through, then transfer to a plate.

• 6

  In the same skillet, add the diced peppers and onions, sautéing for 3 minutes until they begin to soften.

• 7

  Add the black beans to the skillet and cook for another 2 minutes until heated through.

• 8

  Warm the tortilla in a separate dry pan over medium heat for 30 seconds per side until pliable.

• 9

  Assemble the burrito by placing the steak, bean mixture, Greek yogurt, salsa verde, and cilantro in the center of the tortilla.

• 10

  Fold the sides of the tortilla inward and roll tightly from the bottom up to serve.