NUTRITION

SERVINGS

INGREDIENTS

1 tbsp olive oil

32 oz flank steak

1 tsp ground cumin

1 tsp garlic powder

0.5 tsp sea salt

0.5 tsp black pepper

1 cup bell peppers

0.5 cup red onion

2 cup canned black beans

1 cup cooked brown rice

4 medium whole wheat tortillas

1 cup sharp cheddar cheese

1 cup fresh salsa

1 cup non-fat Greek yogurt

1 whole avocado

PREPARATION

• 1

  Slice the flank steak into thin, bite-sized strips against the grain.

• 2

  Heat the olive oil in a large skillet over medium-high heat.

• 3

  Add the steak strips, cumin, garlic powder, sea salt, and black pepper to the skillet, sautéing until browned for 5-7 minutes.

• 4

  Add the sliced bell peppers and red onion to the skillet, cooking for 5 minutes until tender-crisp.

• 5

  Stir in the rinsed black beans and cooked brown rice, heating for 3-4 minutes until the mixture is well-combined and hot.

• 6

  Warm the whole wheat tortillas in a separate dry pan or microwave for 15 seconds to make them pliable.

• 7

  Divide the steak, bean, and rice mixture evenly among the four tortillas.

• 8

  Top each burrito with shredded cheddar cheese, fresh salsa, a dollop of Greek yogurt, and sliced avocado.

• 9

  Fold the sides of each tortilla inward and roll tightly to secure the filling.

• 10

  Serve two burritos immediately and store the remaining two in an airtight container for leftovers.