How to make Chipotle’s Steak Burrito a little healthier

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Jessica Crandall shows us how.


½ cup Fresh Salsa 1.       Combine salsa and water in a small saucepan; bring to a boil. Stir in rice, reduce heat to a simmer, cover and cook for 5 minutes.

2.       Stir in beans, return to a simmer and cook, uncovered, stirring occasionally, until the rice is tender and most of the liquid is absorbed, about 5 minutes more.

3.       Meanwhile, sprinkle steak with pepper. Heat a large skillet over medium-high heat. Add steak and cook, stirring occasionally, until browned and cooked through, 3 to 5 minutes.

4.       To assemble, divide the steak among the tortillas and top with equal amounts of cheese, guacamole, cilantro and the rice mixture. Roll each tortilla up into a burrito.

Serves 4

½ cup water
¼ cup Instant brown rice
15oz can Black beans, low sodium
12oz Steak, trimmed
4 8-inch tortillas, whole wheat
½ cup Fat free Cheddar cheese, shredded
¼ cup Guacamole
2 Tbsp. Cilantro, fresh
TT pepper
  1. Even “low sodium” beans can have added salt. Be sure to rinse beans under cold running water to remove excess sodium.
  2. Look for low fat cheeses and creams to cut back on calories and saturated fat.
  3. Ditch the oil and sauté the beef dry in Teflon pan. A few minutes before the meat is done, use a non-stick cooking spray to help with browning.


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