Wednesday, June 23, 2010

Grilled Steak Burritos

Ah, it's good to be back!

For this recipe, I used several items that I probably wouldn't be able to find out of the country: black beans, cilantro, ground cumin, cheddar, tortillas...basically your everyday Mexican food items. (And now you know why there hasn't been any Mexican-type food on this blog before!) These were a huge hit! The filling ingredients alone are fantastic as a taco-type salad, but put it in a tortilla and grill it? Just so good.

Grilled Steak Burritos
(adapted from My Kitchen Cafe)
Makes 6 wraps

1/2 pound round steak
salt and pepper
1 cup cooked rice, warm or at room temperature
1 can black beans, rinsed and drained
1/2 cup canned corn
2 green onions, finely sliced
1/2 red or green pepper, diced
1/4 cup fresh cilantro, chopped
juice of 1 lime (about 2 tablespoons)
1/2 tablespoon chili powder, more to taste
1 teaspoon ground cumin
1/8 teaspoon garlic powder
1/4 teaspoon salt, more to taste
1 1/2 cups shredded cheese (I used cheddar and pepper jack for a little kick)
6 medium-sized flour tortillas

1) Sprinkle steaks with salt and pepper to taste. Sear meat to desired doneness. Remove from pan and thinly slice. Set aside.
2) Mix rice together with chili powder, cumin, garlic powder, and salt. Add remaining ingredients except for steak and cheese. Adjust seasonings according to taste.
3) Sprinkle cheese over tortillas, leaving 1/2-inch border around edges. Arrange steak and rice mixture down the center of each tortilla. Fold all sides together to enclose the filling.
4) Spray a large non-stick skillet with cooking spray. Arrange burrito, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side OR use a panini press or Foreman Grill and grill for about 3 minutes.
5) Transfer to a plate and repeat with remaining wraps. Serve with sour cream and salsa. Enjoy!

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