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Steak-and-Bean Burrito

Yield 1 serving

Ingredients

  • Cooking spray
  • 2 ounces boned round steak, cut into 1/4-inch strips
  • 1/3 cup chopped onion
  • 1 garlic clove, minced
  • 3/4 cup canned black beans, rinsed and drained
  • 1/4 cup fat-free beef broth
  • 1/4 teaspoon crushed red pepper
  • 1/8 teaspoon ground cumin
  • 1 (8-inch) flour tortilla
  • 3 tablespoons fat-free sour cream, divided
  • 2 tablespoons bottled salsa, divided
  • 2 tablespoons finely chopped romaine lettuce

Nutrition Information

  • calories 448
  • caloriesfromfat 14 %
  • fat 7.1 g
  • satfat 1.7 g
  • monofat 2.3 g
  • polyfat 1.5 g
  • protein 33.6 g
  • carbohydrate 62.2 g
  • fiber 8.5 g
  • cholesterol 41 mg
  • iron 5.7 mg
  • sodium 1 mg
  • calcium 118 mg

How to Make It

  1. Heat a nonstick skillet coated with cooking spray over medium-high heat until hot. Add beef, and sauté 2 minutes; remove beef from pan. Add onion and garlic to pan, and sauté 2 minutes. Stir in beans and broth; cook 1 minute. Mash bean mixture with a fork; stir in pepper and cumin. Spread bean mixture over tortilla, and top with 2 tablespoons sour cream, spreading to cover. Place beef strips down center of tortilla; top with 1 tablespoon salsa. Roll up tortilla; place, seam side down, on a microwave-safe plate. Microwave at HIGH 1 minute or until burrito filling is hot. Top with 1 tablespoon sour cream, 1 tablespoon salsa, and lettuce.