Preheat a charcoal or gas grill for direct cooking over medium-high heat.
Enjoy our lighter take on the popular fast food burrito.
Servings and Ingredients
|1 tbsp.||chipotle seasoning|
|2 tsp.||Gustare Vita olive oil|
|1 lbs.||boneless beef top sirloin steak, cut 1-inch-thick|
|½||avocado, seeded and peeled|
|¼ c.||Hy-Vee plain Greek yogurt|
|1 tsp.||fresh lime juice, divided|
|2 c.||frozen cauliflower rice|
|1 tbsp.||cilantro, finely chopped|
|4||(10-inch) spinach tortillas|
|1 c.||Hy-Vee HealthMarket organic baby spinach|
|1 c.||Hy-Vee no-salt-added canned black beans, drained and rinsed|
|¼ c.||Hy-Vee pico de gallo|
|¼ c.||queso fresco cheese, crumbled|
Things To Grab
- Charcoal or gas grill
- Food processor
- Small microwave-safe bowl
- Paper towels
Combine chipotle seasoning and oil; rub mixture all over steak. Grill steak for 12 to 15 minutes or until it reaches medium doneness (140 degrees), turning once. Let stand 5 minutes.
Place avocado, yogurt, and 1/2 teaspoon lime juice in food processor. Process until creamy. Cover and refrigerate until serving time.
Place cauliflower rice in a small microwave-safe bowl. Microwave, covered, on HIGH 2 minutes. Stir in cilantro and remaining 1/2 teaspoon lime juice.
Cut steak into small cubes. Wrap tortillas in paper towels; heat in the microwave until warm. To assemble burritos, divide spinach, steak, cauliflower rice, and beans among tortillas. Top with pico de gallo, cheese, and avocado cream. Fold bottom edge of tortilla over filling. Fold in the sides. Then, starting from the folded bottom edge, roll up the tortilla to encase the filling.
Amounts Per Serving
- Total Fat: 28g
- Cholesterol: 90mg
- Sodium: 880mg
- Total Carbohydrates: 51g
- Protein: 38g