Loaded Beef Avocado Burrito
This filling burrito features marinated steak, seasoned beans, rice, cheese, and fresh toppings wrapped in warm tortillas. It offers bold Mexican flavors perfect for family meals or meal prep.
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.