Flank Steak Burritos

Name: Flank Steak Burritos
Yield: serves 4, 1 burrito per serving
Ingredients: 2 cups shredded romaine or other lettuce; 2 medium tomatoes, cored and seeded if desired, diced; 1/4 cup chopped green onions; 1/4 cup fat-free sour cream; 1/4 cup salsa (lowest sodium available); Snipped fresh cilantro (optional); 6 ounces cooked steak from Taco-Rubbed Flank Steak, at room temperature or heated briefly, cut into slices 1/2 inch wide; 1/2 cup canned no-salt-added beans, such as pinto or kidney, mashed if desired; 4 6-inch fat-free multigrain tortillas (lowest fat and sodium available)

December 9, 2011

These “pass arounds” will be a family favorite. You’ll like them because they utilize planned-overs from Taco-Rubbed Flank Steak (page 184), making it easy to get dinner on the table in next to no time. Your kids will like choosing their own combination of condiments and creating their own burritos. And everyone will like the taste.

Recipe notes

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