Yes, you can have burritos for breakfast! Colorful and flavorful, this Tex-Mex favorite doesn’t hold back on combining traditional burrito ingredients with some enhancements that are sure to help give you a full feeling and an energy boost throughout your morning thanks to the carbs.
SOUTHWEST STEAK & CORN BURRITO
Makes: 6 servings
Serving size: 1 burrito
Prep time: 10 minutes
Cook time: 10 minutes
INGREDIENTS
1lb (450g) flank steak
1 cup frozen corn kernels, thawed
1⁄2 cup chopped fresh cilantro
2 tbsp minced red onion
2 tbsp freshly squeezed lime juice
1 tbsp extra virgin olive oil
1⁄2 tsp cumin
1⁄8 tsp salt, plus extra
1⁄8 tsp ground black pepper, plus extra
15oz (420g) black beans, rinsed and drained
6 fat-free flour tortillas
3⁄4 cup shredded Monterey Jack cheese with jalapeño peppers
DIRECTIONS
1 Heat the grill to medium.
2 Place the steak on the grill, season with salt and pepper, and cook to your desired doneness:
- Rare: 2 minutes per side
- Medium rare: 2 to 3 minutes per side
- Medium well: 4 minutes the first side, 2 minutes after turning
- Well done: 5 minutes the first side, 3 minutes after turning
3 In a bowl, combine the corn, cilantro, onion, lime juice, olive oil, cumin, salt, pepper, and beans, stirring well to coat.
4 Remove the steak from the grill, cut into strips, and place an equal amount of steak on each tortilla. Top each tortilla with an equal amount of the corn mixture and cheese.
5 Roll up the tortillas to form burritos and serve immediately.
NUTRITION FACTS
per serving
330
10g
40g
21g