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Juicy, marinated grilled steak, cilantro-lime rice, creamy pinto beans, and fresh pico de gallo all wrapped in a warm flour tortilla. A classic Cal-Mex burrito that's packed with flavor and incredibly satisfying.
Marinate the Carne Asada
Prepare Rice and Fresh Fillings
Grill the Steak
Juicy, marinated grilled steak, cilantro-lime rice, creamy pinto beans, and fresh pico de gallo all wrapped in a warm flour tortilla. A classic Cal-Mex burrito that's packed with flavor and incredibly satisfying.
This mexican_american recipe takes 55 minutes to prepare and yields 4 servings. At 1396.5 calories per serving with 87.43g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Assemble the Burritos
Sear and Serve (Optional but Recommended)
Substitute the steak with marinated chicken thighs for Pollo Asado burritos, or use seasoned grilled shrimp.
For a vegetarian version, replace the steak with grilled portobello mushrooms or a mix of roasted bell peppers and onions.
Customize your burrito with additions like sour cream, black olives, pickled jalapeños, or a spicy salsa.
Use brown rice for extra fiber or try a classic Mexican red rice for a different flavor base.
The combination of steak and pinto beans provides a substantial amount of high-quality protein, which is essential for muscle repair, growth, and overall body function.
Avocado is packed with monounsaturated fats, which are beneficial for heart health by helping to reduce bad cholesterol levels.
The balanced mix of complex carbohydrates from beans and rice, protein from steak, and fats from avocado provides a slow release of energy, keeping you full and energized for longer.
Pinto beans, avocado, and fresh vegetables like tomatoes and onions contribute significant dietary fiber, which aids in digestion and promotes gut health.
A large, fully-loaded Carne Asada Burrito like this one can contain approximately 1200-1400 calories, depending on the exact portion sizes of cheese, guacamole, and steak. It is a very hearty and energy-dense meal.
While high in calories and sodium, it can be part of a balanced diet. It offers significant protein for muscle building, healthy fats from avocado, and fiber from beans. To make it healthier, you can use a whole wheat tortilla, reduce the amount of cheese, and load up on fresh pico de gallo.
Traditionally, skirt steak or flank steak are the best choices. They are flavorful cuts that take well to marinades and have a texture that becomes very tender when sliced thinly against the grain.
Yes, you can make the components in advance to save time. The steak can be marinated overnight, and the rice and pico de gallo can be prepared and stored in airtight containers in the refrigerator for up to 2 days. It's best to make the guacamole just before serving to prevent browning.
The key is a three-step process: 1. Use large, fresh, and warm tortillas. 2. Don't overfill it. 3. Roll it tightly by folding in the sides first, then rolling from the bottom up. Searing the burrito seam-side down also helps to seal it shut.
This recipe goes great with these complete meals
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