Steak-and-Bean Burrito

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 448
  • Calories from fat: 14%
  • Fat: 7.1g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 1.5g
  • Protein: 33.6g
  • Carbohydrate: 62.2g
  • Fiber: 8.5g
  • Cholesterol: 41mg
  • Iron: 5.7mg
  • Sodium: 1mg
  • Calcium: 118mg


  • 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


  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.
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