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.