Steak and Black Bean Burritos
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.
Ingredients
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8 ounces boneless beef sirloin steak
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1 teaspoon ground cumin
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1 teaspoon dried oregano, crushed
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1 teaspoon ground ancho chili pepper
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1 teaspoon coarse salt
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4 teaspoons vegetable oil
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¾ cup sliced white onion
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1 teaspoon cumin seeds, crushed
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1 garlic, minced
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2 Black Beans
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1 4 ounce fire-roasted diced green chilies, mild or spicy
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1 lime, halved
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4 10 inchs flour tortillas, warmed
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Toppings (such as chopped cherry tomatoes, sour cream, shredded cheese, and/or salsa), optional
Directions
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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.