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Chipotle Copycat Steak Burrito

Smoky steak, rice, beans, vegetables, and salsa are wrapped inside a warm flour tortilla. Balanced portions make this restaurant-inspired burrito easier to fold.
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Prep Time 20 minutes
Cook Time 20 minutes
Servings: 4
Course: dinner, lunch, Main Course
Cuisine: Mexican, Tex-Mex
Ingredients Method

Ingredients
  

  • 4 large burrito-size flour tortillas
  • 3 cups large
  • 1½ cups cooked black beans
  • 1¼ pounds cooked Chipotle copycat steak chopped
  • 2 cups fajita vegetables
  • 1 cup fresh tomato salsa
  • 1 cup shredded romaine lettuce
  • ½ cup shredded cheese
  • ½ cup sour cream or Greek yogurt optional

Method
 

  1. Prepare and warm the cilantro lime rice, black beans, chopped steak, and fajita vegetables.
  2. Heat each tortilla in a dry skillet for 15 to 20 seconds per side until warm and flexible.
  3. Place the rice slightly below the center of each tortilla, leaving space around the outer edges.
  4. Add moderate portions of beans, steak, vegetables, salsa, lettuce, cheese, and optional sour cream.
  5. Fold both sides inward, bring the lower edge over the filling, and roll the burrito forward tightly.
  6. Serve immediately or toast the seam-side in a dry skillet for 1 to 2 minutes to help it remain closed.