Grilled Skirt Steak Burrito

By ldelmas

Ingredients

• Black Beans:
• 1-1/2 lbs flank steak
• 1/2 cup fresh orange juice
• 1 Tbsp chili powder
• 1 Tbsp smoked paprika
• 1/4 cup fresh cilantro, chopped
• 1 Tbsp garlic, chopped
• 1/4 cup red onion, finely diced
• 2 Tbsp honey
• 2 tsp salt
• 1 tsp black pepper
• 1/2 cup oil
• 3 cups black beans (canned), rinsed
• 1 cup tri-color peppers, diced
• 1 Tbsp chipotle en adobo, seeds removed and chopped
• 2 Tbsp oil
• 3 Tbsp red onion, finely dice
• 1/4 cup fresh cilantro, chopped
• 2 Tbsp fresh lime juice
• 1 tsp salt
• 1/2 tsp pepper
• Rice:
• 4 cups cooked white rice
• 1/4 cup fresh cilantro, chopped
• 1 Tbsp oil
• Sauce:
• 2 cups cheese wiz
• 1/2 cup salsa
• 2 Tbsp fresh cilantro, chopped
• 2 Tbsp chipotle en adobo, seeds removed and chopped
• 1/4 cup heavy cream
• Burrito:
• 6 large flour tortillas
• 2 cups cheddar cheese, shredded
• Sliced limes (optional, for serving)
• Salsa (optional, for serving)
• Sour cream (optional, for serving)

Details

Servings 6
Adapted from qvc.com

Preparation

Step 1

To prepare the marinade, whisk together the marinade ingredients in a mixing bowl. Place the flank steak in a shallow pan and pour over the marinade, making sure to coat both sides. Cover and refrigerate for 1 hour. After marinating, grill the steak until medium doneness, about 6 minutes per side, then remove from heat and let cool. Cut into thin slices and reserve.


To prepare the black beans, place the black beans and all other ingredients in a mixing bowl. Stir together and set aside.


To prepare the rice, stir the cooked rice, cilantro, and oil in a mixing bowl. Set aside.


To prepare the sauce, place the cheese wiz, salsa, cilantro, chipotle, and heavy cream in a small saucepot on low heat. Stir together until combined and set aside.


To assemble the burritos, place one of the flour tortillas on a flat surface. Begin by spooning about a 1/6 of the rice onto the tortilla, about 1/3 up from the bottom. Next, follow similarly with a spoon of the black beans, slices of flank steak, and shredded cheddar cheese on each.


Roll the burrito by bringing up the bottom flap up over the filling, folding in the left and right sides, and continuing to roll until the seam is on the bottom. Wrap the burrito in aluminum foil, set aside, and repeat with remaining tortillas.

Heat your grill to medium heat and grill the foil-wrapped burritos until heated through, being careful not to scorch the tortillas. To serve, unwrap the burrito and slice across on a bias. Spoon the cheese sauce over top. Serve with sliced limes, additional salsa, and sour cream, if desired.