Steak Burritos with Bell Peppers

These high-protein steak burritos are packed with juicy flank steak, vibrant bell peppers, hearty black beans, and a flavorful creamy chipotle sauce. Drawing inspiration from Mexican and Tex-Mex flavors, these burritos are perfect for meal prepping and provide a delightful balance of taste and nutrition.

Ingredients

🥩 2.5 lbs Flank or sirloin steak
🌯 5 High-protein tortillas, Ole Xtreme Wellness High Fiber Low Carb Tortilla Wraps
🍚 1¼ cups Cooked rice or quinoa
🫘 1½ cups Cooked black beans from a can, cleaned
🧀 1¼ cups Shredded reduced-fat cheese
🥛 1 cup Non-fat Greek yogurt
🥬 ½–¾ cup Greens per burrito

For Sautéed Veggies:
🌶 2 Bell peppers, 1 red + 1 yellow, thinly sliced
🧅 1 Medium red or white onion, thinly sliced
🥑 1 tbsp Avocado oil
🌿 1 tsp Cumin
🌶 1 tsp Smoked paprika
🧄 ½ tsp Garlic powder
🧂 A generous amount of Salt
🌑 A generous amount of Black Pepper

For Steak Seasoning:
🧂 A generous amount of Salt
🌶 A generous amount of Black pepper
🌶 A generous amount of Chili powder
🧄 A generous amount of Garlic powder
🌿 A generous amount of Cumin

For Black Bean Seasoning:
🧄 1 tsp Garlic powder
🌿 1 tsp Cumin
🧂 A small amount of Salt
🌑 A small amount of Black Pepper
🍋 Juice from half a Lime

Creamy Chipotle Steak Sauce (makes ~1¼ cups):
🥛 ¾ cup Non-fat plain Greek yogurt
🥄 2 tbsp Mayo, optional
🌶 1–2 Chipotle peppers in adobo sauce, finely chopped
🥫 1 tbsp Adobo sauce from chipotle can
🍋 1 tbsp Lime juice or apple cider vinegar
🌶 1 tsp Smoked paprika
🧄 ½ tsp Garlic powder
🧂 ¼ tsp Salt
🍯 1 tsp Honey or maple syrup, optional

Instructions

1- Prepare Vegetables:

• Thinly slice the bell peppers and onion into julienne strips.
• Heat a large skillet over medium-high heat with avocado oil spray.
• Add the sliced vegetables and cook for 5-7 minutes until soft and slightly charred.
• Season with cumin, smoked paprika, garlic powder, salt, and black pepper. Stir and set aside.

2- Cook Black Beans:

• In a small pot, spray with cooking oil, add black beans, and season with garlic powder, cumin, salt, pepper, and lime juice. Stir well.

3- Cook the Steak:

• Season steak with salt, pepper, chili powder, garlic powder, and cumin.
• Grill or pan-sear on a hot griddle to your preferred doneness (medium recommended).
• Let the steak rest for 5-10 minutes, then slice thinly against the grain.

4- Prepare Rice/Quinoa:

• Cook rice or quinoa according to package instructions.

5- Make Chipotle Sauce:

• Combine Greek yogurt, lime juice, adobo sauce, finely chopped chipotle peppers, smoked paprika, garlic powder, salt, and honey (optional) in a mixing bowl. Mix or blend for smoothness. Refrigerate for 30 minutes for enhanced flavor.

6- Assemble Burritos:

• On each tortilla, layer rice/quinoa, black beans, sliced steak, sautéed veggies, chipotle sauce, cheese, and greens.
• Fold and roll tightly to form a burrito.

7- Toast for Texture (Optional):

• Heat a dry pan over medium heat and place burritos seam-side down, toasting 1-2 minutes per side for a crispy exterior.

Prep Time: ~30 minutes
Total Time: ~1 hour
Servings: 5
Nutrition (per burrito):

• Protein: 50g
• Carbs: 45g
• Fat: 20g
• Calories: 625

Equipment:

• 🔪 Kroes wooden cutting board
• 🍳 Non-stick skillet, large, two-handled, Brand: Not visible/mentioned
• 🥄 Wooden spatula, Brand: Not visible/mentioned
• 🥄 Mixing bowl, white plastic, Brand: Not visible/mentioned
• 🥣 Small pot, Xtrema
• 🌿 Chosen Foods Avocado Oil Spray
• 🌿 Pam Original

Cooking Tips

• Let steak rest post-cooking to keep juices intact.
• Slice steak thinly for tenderness.
• Roll burritos tightly for neat assembly.
• Sauce consistency is key; keep it thick to avoid sogginess.

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High-Protein Steak Burritos