YOUR SOLIN GENERATED RECIPE
Hearty Steak and Black Bean Burrito
Seared flank steak strips and seasoned black beans are tucked into a warm tortilla with vibrant peppers and creamy avocado for a satisfying, protein-packed meal.
INGREDIENTS
5 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
0.5 tsp Extra virgin olive oil
0.13 whole Avocado
2 tbsp Fresh salsa
0.25 tsp Ground cumin
0.25 tsp Chili powder
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Slice the flank steak into thin strips against the grain and season evenly with sea salt, black pepper, cumin, and chili powder.
Heat the olive oil in a cast-iron skillet over medium-high heat.
Add the sliced red bell peppers and yellow onions to the skillet, sautéing for 3-4 minutes until they are tender and slightly charred.
Push the vegetables to the side of the skillet and add the steak strips, searing for 2-3 minutes until browned and cooked to your desired doneness.
In a small saucepan or microwave-safe bowl, warm the black beans until heated through.
Warm the whole wheat tortilla in a separate dry pan for 30 seconds per side until pliable.
Assemble the burrito by layering the steak, peppers, onions, black beans, sliced avocado, and fresh salsa in the center of the tortilla.
Fold in the sides of the tortilla and roll tightly to serve.