Serve with a cold beer and vinegar-dressed slaw.

This meaty, cheesySteak Burritois filled with so much nutrition you’ll forget it’s healthy.

Fiber-filled whole-wheat tortillas are filled with tender, thin-sliced, juicy steak seasoned with spicy black pepper.

overhead view of cooked slices of steak in a pan, a bowl of shredded cheddar, a pot with bean and rice mixture, a bowl of guacamole, wheat tortillas and a few cilantro leaves

Photographer: Fred Hardy II, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Phoebe Hauser

Nutty brown rice complements the slightly acidic fresh salsa and creamy guacamole.

Gut-friendly black beans bring a deep, earthy flavor that is highlighted by the sharp Cheddar cheese.

A sprinkling of fresh, herby cilantro finishes this burrito.

overhead view of a steak on a cutting board with small slices and a knife next to it

Photographer: Fred Hardy II, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Phoebe Hauser

Read on for expert tips, including what to serve with this burrito.

Stir in 1/4 cup rice, reduce heat to a simmer, cover and cook for 5 minutes.

Meanwhile, sprinkle sliced 12-ounce steak with 1/4 teaspoon pepper.

overhead view of salsa mixture simmering on a burner with a bowl of black beans and a measuring cup with brown rice

Photographer: Fred Hardy II, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Phoebe Hauser

Heat 1 tablespoon oil in a large skillet over medium-high heat.

Add steak and cook, stirring occasionally, until browned and cooked through, 3 to 5 minutes.

Roll each tortilla up into a burrito.

overhead view of sliced steak cooking in a pan

Photographer: Fred Hardy II, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Phoebe Hauser

In this burrito, you’ll get a serving of meat, beans, rice and veggies.

We would include a bowl of tortilla chips with our homemadePico de Gallo.

If you have time, try making ourAir-Fryer Tortilla Chips with Mango Salsa.

Steak Burritos

Photographer: Fred Hardy II, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Phoebe Hauser

Plus, it’s possible for you to make it 3 days in advance.

you’re able to also make it as spicy as you likeor not.

And for a delicious homemade guacamole,Jason Mraz’s Guacamoleis something to sing about.

It takes 20 minutes to make and yields 3 cups.

However, why tempt fate when a fridge or cooler is within reach?

Getting perishables back into the refrigerator as soon as possible is always best and ensures leftovers the next day.

  • Daily Values (DVs) are the recommended amounts of nutrients to consume each day.

(-) Information is not currently available for this nutrient.