STEAK & BLACK BEAN BURRITO
“I cook my beans in two stages. The first cooks them through; the second heats them up with fresh seasonings for a meal. I also like to make my own quick salsa for these burritos.” She combines half a chopped white onion, one 4-oz. can of fireroasted diced green chiles, a squeeze of lime juice, and salt.
HANDS-ON TIME 30 min. TOTAL TIME 1 hr.
Pat steak dry; rub with spice mix. Let stand 30 minutes. In a skillet heat 2 tsp. vegetable oil over medium-high heat. Add steak. Cook 5 minutes or until browned. Turn; cook
3 to 5 minutes more or until steak is medium rare (145°F). Remove; let rest. Add onion and a pinch salt to hot skillet. Reduce heat to medium; cook and stir 7 minutes or until golden brown and softened.
Meanwhile, heat a small saucepan over medium-high. Add cumin seeds; cook and stir 1 minute or until fragrant. Add 2 tsp. vegetable oil and the garlic. Reduce heat to medium; cook 1 minute. Stir in beans and ½ cup of their cooking liquid; heat through. Fill tortillas with sliced steak, onion, beans, and desired toppings. Makes 4 servings.
EACH SERVING 503 cal, 13 g fat, 29 mg chol,
1,071 mg sodium, 69 g carb, 11 g fiber, 4 g sugars,
29 g pro.