Foodservice Recipe: Cajun Beef & Bean Burrito
There’s tremendous Cajun flavor wrapped into this beefy burrito, where tender sauteed steak blend perfectly with seasoned rice and beans.
This quick to assemble dish is easily customized by varying ready-to-use ingredients or your own housemade fillings. Or, make it a premium breakfast steak burrito by substituting scrambled eggs and cheese for the rice and beans.
Total Recipe Time: 25 to 40 minutes
Marinade Time: 30 minutes to 2 hours
Makes 4 servings
- 1 pound beef Top Sirloin Boneless or Top Round Steak, cut 3/4 inch thick or Flank Steak
- 3/4 cup prepared tomatillo or regular prepared salsa, divided
- 1 package (5 to 6.5 ounces) Cajun rice and bean mix
- 2 teaspoons vegetable oil
- 1/2 teaspoon salt
- 4 medium flour tortillas (10-inch diameter), warmed
- Tomatillo or regular prepared salsa
- Cut beef Steak lengthwise in half, then crosswise into 1/8 to 1/4-inch thick strips. Place beef and 1/2 cup salsa in medium bowl; toss to coat. Cover and marinate in refrigerator 30 minutes to 2 hours.
- Prepare rice and bean mix according to package directions, using 1/4 cup less water and omitting oil or margarine; keep warm.
- Meanwhile remove beef from marinade; discard marinade. Heat 1 teaspoon oil in large nonstick skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Do not overcook. Remove from skillet. Repeat with remaining 1 teaspoon oil and beef. Season with salt.
- Return beef with juices to skillet. Add rice and remaining 1/4 cup salsa; cook and stir 1 to 2 minutes or until heated through.
- Spoon 1 cup beef mixture evenly down center of each tortilla, leaving 1-1/2-inch border around edge. Fold bottom edge up over filling. Fold right and left sides to center, overlapping edges. Serve with additional salsa, as desired.
For colorful burritos, use flavored flour tortillas such as red pepper, tomato or spinach.
(Based on use of top sirloin) 543 calories; 13 g fat (3 g saturated fat; 6 g monounsaturated fat); 5 mg cholesterol; 1212 mg sodium; 66 g carbohydrate; 5.7 g fiber; 37 g protein; 10.2 mg niacin; 0.6 mg vitamin B6; 1.4 mcg vitamin B12; 5.4 mg iron; 47.5 mcg selenium; 5.3 mg zinc.
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.