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RECIPES


Carne Asada Burritos


Did you know that canned foods can make eating healthy easier? Lucky for you, this recipe features three canned ingredients! Like the home canning process, canning seals in food’s natural goodness and nutrition, so it’s there for you any time. Especially on Burrito night!

Prep Time:1 hour 15 minutes
Servings: 15 minutes
Servings: 4


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Carne Asada Burritos

INGREDIENTS

1/2 cup orange juice
2 tablespoons canned chipotle peppers
1 teaspoon ground cumin
1 large garlic clove
1 tablespoon vegetable oil
1 pound flank steak
Salt and ground black pepper
1 (14.5-ounce) can diced tomatoes, drained
1 (4.5-ounce) can diced green chilies
4 large (burrito-size) flour tortillas
1/2 cup shredded Monterey Jack
1 (15-ounce can) black beans, drained and rinsed
1 cup cooked rice
Guacamole, optional



PREPARATION

In blender or food processor, combine orange juice, chipotle peppers, cumin, garlic and oil; puree until smooth. Place steak in zip-lock bag with orange-juice mixture; marinate in refrigerator at least 1 hour.



Preheat grill or broiler. Remove steak from marinade; pat dry. Season with salt and pepper. Grill meat until surface is browned on both sides, 5 to 8 minutes. Let rest 5 minutes. When cool enough to handle, cut steak into bite-size pieces.

In small bowl combine diced tomatoes and green chilies.

In large skillet over low heat, heat tortilla. Remove tortilla from skillet; top each tortilla with one-fourth of cheese, tomato mixture, beans and rice. Fold opposite end over toward center; roll up tortilla to create a tight burrito. Repeat with remaining ingredients. Serve with guacamole if desired.



Nutrition Information Per Serving:

Calories: 340
Total fat: 11g
Saturated fat: 1.5g
Cholesterol: 20mg
Sodium: 780mg
Carbohydrate: 40g
Sugar: 4g
Fiber: 18g
Protein: 22g
Vitamin A: 10%DV*
Vitamin C: 45%DV
Calcium: 15%DV
Iron: 20%DV


*DV=Daily Value
**Nutritionals used tuna packed in water and undrained cannellini beans