Cajun Beef & Bean Burritos

Main Ingredient: Black Canyon® Angus Boneless Beef Top Sirloin or Top Round Steak
Servings: 4



1 Pound Black Canyon® Angus Boneless Beef Top Sirloin 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
1/2 Teaspoon salt
4 Medium flour tortillas (10-inch diameter), warmed
Tomatillo or regular prepared salsa


  1. Cut 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.
  2. Prepare rice and bean mix according to package directions, using 1/4 cup less water and omitting oil or margarine; keep warm.
  3. 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.
  4. 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.
  5. 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.

Nutritional Information

Nutrition information per serving: 543 Calories; 13 g Total Fat (3 g Saturated Fat; 6 g Monounsaturated Fat); 5 mg Cholesterol; 1212 mg Sodium; 66 g Total Carbohydrate; 5.7 g Dietary Fiber; 37 g Protein; 5.4 mg Iron; 10.2 mg Niacin; 0.6 mg Vitamin B6; 1.4 mcg Vitamin B12; 5.3 mg Zinc; 47.5 mcg Selenium.

This recipe is an excellent source of Dietary Fiber, Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium.