American · Lunch
Mission-style burrito
A flour tortilla wrap holding grilled, cumin-and-lime-marinated skirt steak alongside pinto beans, Spanish rice, Monterey Jack cheese, salsa fresca, guacamole and sour cream, tightly rolled and foil-wrapped in the San Francisco Mission District style. Served sliced on a diagonal.
$6
20 minsPrep
12 minsCook
32 minsTotal
MediumLevel
Nutrition per serving
812Calories
48.3gProtein
38.6gFat
68.4gCarbs
5.8gSugar
11.2gFiber
1140mgSodium
128mgChol
14.9gSat Fat
1180mgPotassium
420mgCalcium
5.8mgIron
2.9mcgVitamin B12
14.5mgVitamin C
protein-rich
high-fiber
herb-salt
all-time-classics
Instructions
1
Prep
Whisk lime juice, olive oil, minced garlic, cumin, chili powder, salt and pepper together; coat the skirt steak and marinate for 30 minutes refrigerated.
2
Sear
Heat a grill pan over high heat, then cook the steak 3–4 minutes per side until a dark crust forms and center reaches medium-rare.
3
Rest
Transfer the steak to a board, let rest 5 minutes, then slice thin against the grain.
4
Warm
Heat the pinto beans and white rice in a saucepan over medium heat for 3–4 minutes until steaming.
5
Build
Warm the tortilla in a dry skillet, layer rice, beans, steak, cheese, mashed avocado, salsa and sour cream down the center, fold sides in and roll tightly.
6
Plate
Wrap the burrito tightly in foil, slice diagonally in half, and serve seam-side down.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g skirt steak
- 22 large (20-inch) flour tortilla
- 2/3 cup160g cooked pinto beans
- 2/3 cup130g cooked Spanish-style white rice
- 3 oz86g Monterey Jack cheese
- 4 tbsp4 tbsp lime juice
- 2 tbsp2 tbsp cilantro
- 11 small white onion
- 1 clove1 clove garlic
- 4 tsp4 tsp olive oil
- 1 tsp1 tsp ground cumin
- 1/2 tsp1/2 tsp chili powder
- 11 avocado
- 4 tbsp4 tbsp salsa fresca
- 4 tbsp4 tbsp sour cream
- salt, to taste
- black pepper, to taste
