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Beef & Refried Pinto Beans Burrito

with tomato and spinach salsa

  • 15 min
BBQ
Beef
Gluten
15 minutes and less
600 calories and less
High in fiber
High Protein
Get your summer started with our beef burrito and a delicious tomato and spinach salsa!
Recipe 2107

Ingredients

2
Beef, Grilling steak AA
30 g
Cheddar
1
French Shallot(s)
100 g
Green Cabbage
1
Lime(s)
1 tbsp
Mexican Chili Spices
1 cup(s)
Pinto Beans
30 g
Spinach
1
Tomato(es)
2
Tortilla(s)
2 tbsp
Yogurt
Nutritional facts
Serving per portion
Amount / Serving
Calories
593 kcal
Total fat
21 g
Saturated Fat
8 g
Sodium
760 mg
Total Carbohydrate
60 g
Fiber
10 g
Sugar
7 g
Proteins
43 g

Instructions

Recipe 2107, Step 1
1

Prepare ingredients

Chop spinach finely. Dice the tomato. Chop the shallot. Juice half the lime and cut the other half in two.

Recipe 2107, Step 2
2

Cook the steak

In an oiled pan or the BBQ over medium high heat, cook the steaks about 3 minutes per side, or until desired doneness. Let the steaks rest for 5 minutes, then slice them.

Recipe 2107, Step 3
3

Warm beans

Rinse and drain the beans. In a pan over medium-high heat, warm up the beans while crushing them a bit with a fork. If desired, add water, 1 tbsp at the time, to make them smoother. Add the Mexican chili spice mix, salt and pepper. Mix well.

Recipe 2107, Step 4
4

Make the spinach salsa

In a bowl, mix the spinach, the lime juice, the tomato and the shallot. Salt and pepper, to taste.

Recipe 2107, Step 5
5

Build the burritos

In the middle of a tortilla, add beans, cheese, steak, yogurt and cabbage. Fold two opposite sides, and roll to close the burrito.

Recipe 2107, Step 6
6

Serve

Serve the burritos with the spinach salsa and the lime quarters.

*If desired, put burritos on the grill for 2 minutes to give them a crunch