Beef & Refried Pinto Beans Burrito

with Tomato and Spinach Pico de Gallo

  • 15 min
15 minutes and less
Spicy
Beef
600 calories and less
Family Friendly
High in fiber
High Protein
Enjoy one of the most popular mexican street food from the comfort of your dining room! Our delicious burrito is filled with tender grilling beef, pinto beans seasoned with Chili spices, cheese and green cabbage. Serve with a spinach pico de gallo and lime quarters for refreshing touch.

Allergens: Dairy, Gluten, Wheat
Recipe 2107

Ingredients

30 g
Spinach
1
Roma Tomato(es)
1
French Shallot(s)
1
Lime(s)
1 cup(s)
Pinto Beans
1 tbsp
Mexican Spice
2 tbsp
Yogurt
30 g
Cheddar
2
Tortilla(s)
100 g
Green Cabbage
2
Inside Round Steak
Nutritional facts
Per serving
Amount / Serving
Calories
581 kcal
Total fat
18 g
Saturated Fat
6 g
Sodium
805 mg
Total Carbohydrate
62 g
Fiber
10 g
Sugar
7 g
Proteins
44 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