Ingredients

  • ½ cup prepared fresh salsa
  • ½ cup water
  • ¼ cup instant brown rice
  • 1 15-ounce can black beans, preferably low-sodium, rinsed
  • 12 ounces strip steak, trimmed and thinly sliced crosswise
  • ¼ teaspoon freshly ground pepper
  • 1 tablespoon canola oil
  • 4 8-inch tortillas, preferably whole-wheat
  • ½ cup shredded sharp Cheddar cheese
  • ¼ cup prepared guacamole
  • 2 tablespoons coarsely chopped fresh cilantro

Ready In 30 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Combine salsa and water in a small saucepan; bring to a boil. Stir in rice, reduce heat to a simmer, cover and cook for 5 minutes. Stir in beans, return to a simmer and cook, uncovered, stirring occasionally, until the rice is tender and most of the liquid is absorbed, about 5 minutes more.
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  • EQUIPMENT:
  • Length: 10 minutes

Step 2

  • Meanwhile, sprinkle steak with pepper.
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Step 3

  • Heat oil in a large skillet over medium-high heat.
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Step 4

  • Add steak and cook, stirring occasionally, until browned and cooked through, 3 to 5 minutes.
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  • Length: 3 minutes

Step 5

  • To assemble, divide the steak among the tortillas and top with equal amounts of cheese, guacamole, cilantro and the rice mixture.
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Step 6

  • Roll each tortilla up into a burrito.
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Step 7

  • Photographer: Fred Hardy II, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Phoebe Hauser