Imagine sinking your teeth into a warm, hearty burrito packed with juicy marinated steak and creamy avocado. This Loaded Beef & Avocado Burrito brings vibrant Mexican flavors right into your home kitchen, perfect for a satisfying weeknight meal or casual gathering.
Each bite is a balanced blend of tender steak, fluffy rice, seasoned beans, and fresh toppings wrapped inside a soft flour tortilla. Whether you’re meal prepping or feeding family and friends, these burritos are versatile and fully customizable to your taste.
- Juicy, marinated flank steak delivers robust, smoky flavor.
- Combines wholesome ingredients like rice, beans, and fresh avocado.
- Perfect for easy meal prep or quick weeknight dinners.
- A customizable, balanced dish the whole family will enjoy.
Ingredients
- Flank or skirt steak (1 1/2 pounds/680g): Lean and flavorful cut ideal for marinating and quick grilling to juicy perfection.
- Olive oil (2 tablespoons): Helps the steak absorb spices and prevents sticking during cooking.
- Ground cumin (1 teaspoon): Adds earthy warmth and authentic Mexican flavor to the steak marinade.
- Chili powder (1 teaspoon): Provides a subtle heat and depth to the seasoning blend.
- Smoked paprika (1 teaspoon): Infuses a smoky aroma complementing the grilled steak.
- Garlic powder (1/2 teaspoon): Enhances savory notes without overpowering.
- Salt and pepper: Balances and brightens the steak marinade and all components.
- Large flour tortillas (4): Soft, pliable wraps perfect for stuffing and rolling loaded burritos.
- Cooked rice (1 cup/180g): Use white, brown, or cilantro lime rice for a fluffy, hearty base.
- Cooked black or pinto beans (1 cup/160g): Adds protein and fiber with a creamy texture.
- Shredded cheddar or Monterey Jack cheese (1/2 cup/60g): Melts beautifully creating a gooey, savory layer.
- Sour cream (1/4 cup/60ml): Adds a creamy tang to balance the spices.
- Salsa or pico de gallo (1/4 cup/60ml): Fresh and zesty topping for brightness.
- Chopped fresh cilantro (1/4 cup/30g, optional): Gives fresh herbal notes that elevate flavor complexity.
- Diced onions or scallions (1/4 cup/30g, optional): Adds crunch and sharpness to the filling.
Instructions
- Prepare and Marinate the Steak
In a medium bowl, combine olive oil, ground cumin, chili powder, smoked paprika, garlic powder, salt, and pepper to create a flavorful marinade. Rub this mixture evenly over the flank steak and allow it to rest for at least 30 minutes or ideally overnight. This process lets the steak absorb spices deeply, maximizing taste and tenderness.
- Cook the Steak
Heat a skillet or grill over medium-high heat until hot. Cook the marinated steak for 4 to 5 minutes on each side to reach your preferred doneness. Once cooked, let the steak rest for 5 minutes to allow juices to redistribute, then slice thinly against the grain for maximum tenderness and easy wrapping.
- Warm Tortillas and Prepare Fillings
While the steak is resting, warm your cooked rice, beans, and tortillas. Heating tortillas makes them soft and pliable for folding. Prepare any additional toppings like salsa, sour cream, chopped cilantro, and onions. Keeping ingredients warm ensures your burrito stays deliciously hot when assembled.
- Assemble the Burritos
Lay a warm tortilla flat on a clean surface. Layer with rice and beans first as a sturdy base, followed by sliced steak, shredded cheese, salsa, and sour cream. Add optional fresh cilantro and onions if desired. Folding in the sides and rolling tightly prevents spillage and creates a neat, hearty burrito.
- Serve and Enjoy
Slice the burrito in half diagonally and serve immediately while warm. The cheese will be perfectly melted and the flavors melded together in every bite. These burritos pair well with a side salad or chips for a complete meal.
- Slicing steak against the grain ensures each bite is tender and easy to chew.
- Warm tortillas are essential to avoid tearing when rolling.
- Avoid overfilling burritos to prevent them from bursting open while eating.
- Wrapping burritos in foil keeps them warm and makes reheating simple.
Storage Tips
Store assembled burritos wrapped tightly in foil or plastic wrap in the fridge for up to 3 days. Reheat in the oven or skillet to maintain tortilla crispness and melted cheese. Alternatively, freeze individually wrapped burritos for up to 1 month and thaw overnight before reheating.
Serving Suggestions
Serve your loaded beef & avocado burritos with a side of fresh guacamole, a simple green salad, or crunchy tortilla chips and salsa. A cold drink like horchata or a light beer pairs wonderfully to complement these bold flavors.
- Marinating overnight intensifies steak flavor and juiciness.
- Use a cast iron skillet or grill pan for perfect char marks and smoky taste.
- Customize fillings with extra veggies like bell peppers or corn for added texture.
FAQs
- Can I use other cuts of steak?
Yes, skirt steak or sirloin works well too. Just adjust cooking time based on thickness.
- What can I use instead of sour cream?
Greek yogurt is a tangy, healthy substitute that pairs nicely with the spices.
- How do I make this burrito vegetarian?
Replace steak with grilled vegetables or spiced tofu and enhance protein with extra beans.
- Can I prepare this recipe in advance?
Absolutely! Marinate the steak ahead and prep all fillings to assemble quickly later.
- What’s the best rice to use?
Cilantro lime rice adds a fresh twist, but plain white or brown rice works perfectly.
- How do I store leftovers?
Wrap each burrito in foil and refrigerate for up to 3 days or freeze for longer storage.
Loaded Beef Avocado Burrito
Equipment
- 1 skillet or grill for cooking steak
- 1 bowl for mixing marinade
Ingredients
- 1 1/2 pounds flank steak or skirt steak
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- salt and pepper to taste
- 4 large flour tortillas
- 1 cup cooked rice white, brown, or cilantro lime
- 1 cup cooked black beans or pinto beans
- 1/2 cup shredded cheddar or Monterey Jack cheese
- 1/4 cup sour cream
- 1/4 cup salsa or pico de gallo
- 1/4 cup chopped fresh cilantro optional
- 1/4 cup diced onions or scallions optional
Instructions
- Combine olive oil, cumin, chili powder, smoked paprika, garlic powder, salt, and pepper in a bowl to make the marinade.
- Rub the marinade evenly onto the steak and let it rest for at least 30 minutes or overnight for deeper flavor.
- Heat a skillet or grill over medium-high heat and cook the steak 4–5 minutes per side until desired doneness.
- Allow the steak to rest for 5 minutes, then slice thinly against the grain.
- Warm the beans, cooked rice, and tortillas before assembling the burritos.
- Lay a tortilla flat and layer rice, beans, steak, cheese, salsa, sour cream, and optional cilantro and onions.
- Fold in the sides tightly, roll the burrito, slice in half, and serve warm.
Notes
- Slice steak against the grain for tenderness.
- Warm tortillas to prevent tearing.
- Avoid overfilling to keep burritos intact.
- Wrap burritos in foil for easy reheating or meal prep.
