Steak Burritos
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Steak burritos filled with marinated carne asada, rice, beans, cheese, avocado, and salsa. Flavorful and satisfying, better than fast food versions and a quick weeknight dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- ½-1 lime ((about 1 tablespoon freshly squeezed lime juice) )
- 2-3 tablespoons soy sauce
- 1-2 teaspoons minced garlic
- ¼ cup pineapple juice ((or orange juice))
- ½ teaspoon oregano
- ½ teaspoon cumin
- ½ teaspoon white pepper
- 1 teaspoon onion powder
- 1 pound (450g) skirt steak ((or other steak cut you prefer))
- 4 burrito-sized flour tortillas
- 1 small onion, (chopped (optional))
- 1 cup shredded cheese ((Monterey Jack or crumbled queso fresco))
- 1 cup cooked Mexican rice
- 1 cup chopped avocado (or guacamole)
- 1-2 cups pinto beans ((refried beans or black beans))
- ¼ cup chopped cilantro
- ½ cup salsa verde ((recipe follows))
- ¾ pound ripe tomatillos ((about 6 large or 10 small), husked and cleaned)
- 1 jalapeño (see notes)
- 1 small white onion ((unpeeled))
- 1-2 cloves garlic ((unpeeled))
- 2-3 tablespoons minced cilantro
- 1 lime, (juiced (or more to taste))
- 1 pinch salt ((adjust to taste))
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 15m
- Sodium
- 2122mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 2386mg
- Calcium
- 488mg
- Iron
- 14mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 2122MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.