Carne Asada Burritos

Who doesn’t love a good burrito? Ummm everyone does. The secret to getting a juicy, melty, burrito is to put all your toppings on before grilling your wrapped tortilla. This way all the flavors are infused together.

Ingredients:

• Thin Sliced Sirloin Steak 1 1/2 pounds

• Mushroom 

• Onion

• Bell Pepper

• Fresh Guacamole 

• Pico De Gallo

• Shredded Cheese 

• Sour Cream

• Bush’s Pinto Beans 1 can 

• Uncooked White Rice 1 cup

• Tortilla 10-12in. 

• Chicken Bouillon 1 cube or 1 tbsp powder 

• Salt

• Pepper

• Garlic Powder 

• Onion Powder 

• Season All 

• Butter 

• Vegetable Oil

Instructions: 

• Heat pinto beans in a pan. Add salt, pepper and butter to season.

• Cook 1 cup rice according to package. Add chicken bouillon to season. 

• Wash and chop veggies. Add mushrooms to a frying pan with butter and oil. Sauté until soft, approximately 4-5 mins. Add chopped onion to pan and cook until soft. Add bell pepper to pan and cook until soft. Season veggies with salt, pepper, season all, garlic and onion powder to taste. We like a lot of season. 

• Rub steak with oil and add season to it. Add to pan with veggies. Cook until done, approximately 4-5 mins. 

• Assemble burrito. Add rice, beans, meat and veggies, Pico, guacamole, cheese, and sour cream to tortilla. Save enough room to fold it.  

• Fold burrito. See video. 

• Place burrito, folded side down, in pre-warmed frying pan. No oil needed. Flip over once browned and brown each side. 

• Serve with our delicious tomatillo sauce (see our Pinterest recipe). 

• Goes great with fried plantains!