YOUR SOLIN GENERATED RECIPE
Loaded Steak and Bean Burrito
Seared flank steak strips and fiber-rich black beans are rolled into a warm tortilla with a creamy avocado mash and crisp sautéed peppers.
INGREDIENTS
4 oz Flank steak
0.25 cup Black beans
0.5 medium Whole wheat tortilla
0.13 whole Avocado
0.5 cup Bell pepper
0.25 cup Red onion
0 tsp Avocado oil
0.5 tsp Chili powder
0.25 tsp Cumin
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tbsp Cilantro
PREPARATION
Pat the flank steak dry and season both sides evenly with chili powder, cumin, sea salt, and black pepper.
Heat the avocado oil in a cast-iron skillet over medium-high heat until shimmering.
Place the steak in the hot skillet and sear for 3-4 minutes per side for medium-rare; remove from the pan and let it rest for 5 minutes before slicing into thin strips against the grain.
In the same skillet, add the sliced bell peppers and red onions, sautéing for 3-5 minutes until they are tender and slightly charred.
Warm the whole wheat tortilla in a dry pan or over an open flame for 15 seconds per side.
Mash the avocado directly onto the center of the tortilla, then layer the sliced steak, rinsed black beans, sautéed vegetables, and fresh cilantro.
Fold the sides of the tortilla inward and roll tightly from the bottom to secure the filling before serving.