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.
|¼ cup||Instant brown rice|
|15oz can||Black beans, low sodium|
|4||8-inch tortillas, whole wheat|
|½ cup||Fat free Cheddar cheese, shredded|
|2 Tbsp.||Cilantro, fresh|
- TALKING POINTS
- Even “low sodium” beans can have added salt. Be sure to rinse beans under cold running water to remove excess sodium.
- Look for low fat cheeses and creams to cut back on calories and saturated fat.
- 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.