Steak Burritos
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Fit Foodie Finds · by Emily Richter

Steak Burritos

NUTRITION · PER SERVING208M COOK
CAL 39%·PRO 74%
CARBS 68G35% OF CAL
5G FIBER58G OTHER5G TOTAL SUGAR
FAT 40G46% OF CAL
13G SAT27G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Marinated steak fajita burritos filled with rice, beans, peppers, and a cotija cheese sauce. Hearty and freezer-friendly with bold Mexican flavors.

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Nutrition & ingredients

Ingredients

serves 8
  • ½ cup salsa verde
  • 3 tablespoons orange juice
  • 1 tablespoon Worcestershire sauce
  • Zest from 1 lime
  • 2 tablespoons olive oil
  • 2 teaspoons coarse sea salt
  • 2 teaspoons chili powder
  • ½ teaspoon paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1.5 - 2 lbs. flank steak (minced)
  • 1 teaspoon kosher salt
  • 1 cup white rice
  • ½ cup olive oil (separated)
  • 1 small white onion (minced)
  • ¾ teaspoon coarse kosher salt (separated)
  • 4 cloves garlic (minced)
  • 1 teaspoon fajita seasoning
  • 1 green bell pepper (diced)
  • 15 oz. pinto beans (drained and rinsed)
  • 1 cup chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 4 oz. cream cheese (softened)
  • ¾ cup full-fat (plain Greek yogurt)
  • 4 oz. cotija crumbles (~⅓ cup)
  • 1 tablespoon Tapatio
  • 6-8 large (burrito four tortillas)
PREP
180M
SODIUM
2127MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.