For a just-like-restaurant experience, toast the tortillas briefly and keep them warm and soft in a dish towel until it's time to assemble your steak and bean burritos.



  • 8 ounces boneless beef sirloin steak

  • 1 teaspoon ground cumin

  • 1 teaspoon dried oregano, crushed

  • 1 teaspoon ground ancho chili pepper

  • 1 teaspoon coarse salt

  • 4 teaspoons vegetable oil

  • ¾ cup sliced white onion

  • 1 teaspoon cumin seeds, crushed

  • 1 garlic, minced

  • 2 Black Beans

  • 1 4 ounce fire-roasted diced green chilies, mild or spicy

  • 1 lime, halved

  • 4 10 inchs flour tortillas, warmed

  • Toppings (such as chopped cherry tomatoes, sour cream, shredded cheese, and/or salsa), optional


  • Pat steak dry; rub with spice mix. Let stand 30 minutes. In a skillet heat 2 tsp. vegetable oil over medium-high heat. Add steak. Cook 5 minutes or until browned. Turn; cook 3 to 5 minutes more or until steak is medium rare (145°F). Remove; let rest. Add onion and a pinch salt to hot skillet. Reduce heat to medium; cook and stir 7 minutes or until golden brown and softened.

    Meanwhile, heat a small saucepan over medium-high. Add cumin seeds; cook and stir 1 minute or until fragrant. Add 2 tsp. vegetable oil and the garlic. Reduce heat to medium; cook 1 minute. Stir in beans and ½ cup of their cooking liquid; heat through. Fill tortillas with sliced steak, onion, beans, and desired toppings.

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Nutrition Facts

503 calories, 13 g fat (4 g saturated fat, 4 g polyunsaturated fat, 2 g monounsaturated fat), 29 mg cholesterol, 1071 mg sodium, 69 g carbohydrates, 11 g fiber, 4 g sugar, 29 g protein.