Mission-Style Burrito

Name: Mission-Style Burrito
Cook time: 65 min
Total time: 65 min
Yield: 4 servings
Ingredients: 2 lbs Skirt Steak, or Flank Steak; 2 Limes, juiced; 2 tbsp Vegetable Oil, or Olive Oil; 2 cloves of Garlic, minced; 1/4 cups Cilantro, fresh, chopped; 1 tsp Ground Cumin; 1 tsp Kosher Salt; 1/2 tsp Pepper (Black); 1 cup Long-Grain White Rice; 2 tbsp Vegetable Oil; 1/4 cups Tomato Sauce, or 1 small tomato, blended; 1 1/2 cups Chicken Broth, or water; 1/4 cups White Onion, finely chopped; 1 clove of Garlic, minced, small; 1/2 tsp Kosher Salt; 1/4 tsp Ground Cumin; 2 cups Cooked Pinto Beans, drained (from canned or home-cooked); 1 tbsp Vegetable Oil; 1/4 cups White Onion, finely chopped; 1 clove of Garlic, minced, small; 1/2 tsp Kosher Salt; 2 medium Tomatoes, ripe, diced; 1/4 cups White Onion, finely diced; 1 Jalapeños, seeded and minced; 2 tbsp Cilantro, fresh, chopped; 1 tbsp Lime Juice; 1/4 tsp Kosher Salt; 2 Avocados, ripe; 1 tbsp Lime Juice; 2 tbsp Cilantro, fresh, chopped

This Mission-style burrito layers tender, citrus-marinated steak, flavorful cilantro-lime rice, seasoned pinto beans, fresh pico de gallo and creamy avocado, all wrapped in a large warm flour tortilla with melted Monterey Jack and a drizzle of sour cream. It’s hearty, balanced, and built for folding—perfect for a satisfying weeknight dinner or a relaxed weekend feast.

This Mission-style burrito layers tender, citrus-marinated steak, flavorful cilantro-lime rice, seasoned pinto beans, fresh pico d... Show more

Health Grade

B · Healthy

Time

1 hr

Price

6,03 €

Calories

1586 kcal

meal prep

high protein

low sugar

kid friendly

Method

Marinate steak

Mix the Skirt Steak with the juice of the Limes, Vegetable Oil, Garlic, Cilantro, Ground Cumin, Kosher Salt, and Pepper in a bowl or zip-top bag. Turn the steak until it is evenly coated, then let it marinate for 30 minutes while you prep the rest of the fillings.

Cook rice

Rinse the Long-Grain White Rice under cold water until the water runs mostly clear. Heat a little vegetable oil in a saucepan over medium heat, add the White Onion, and cook for 2 to 3 minutes until softened. Stir in garlic and the rice and toast for about 1 minute, then add the Tomato Sauce, Chicken Broth, salt, and cumin. Bring it to a simmer, cover, and cook for 20 minutes until the liquid is absorbed and the rice is tender; fluff with a fork and keep covered.

Simmer beans

Set a small saucepan over medium heat with a little oil, then add the Cooked Pinto Beans, minced onion, and garlic. Mash a spoonful or two of the beans against the side of the pan, season with salt, and simmer until hot, thick, and creamy, about 8 minutes.

Prep pico

Dice the Tomato, onion, and Jalapeños very small, then toss them with cilantro, Lime Juice, and salt. Let the pico sit for 10 minutes so the flavors meld and the onion softens a little.

Mash guacamole

Halve and pit the Avocado, scoop the flesh into a bowl, and mash it with lime juice, cilantro, diced onion, and salt until mostly smooth but still a little chunky. Taste and adjust the seasoning if needed.

Sear steak

Heat a large skillet over medium-high until very hot. Lift the steak out of the marinade, letting the excess drip off, and sear it for 3 to 4 minutes per side until a deep brown crust forms and the center is cooked to your liking. Move it to a cutting board and rest for 5 minutes before slicing it thinly across the grain.

Warm tortillas

Wipe out the skillet if needed, then warm each Flour Tortilla in the dry pan over medium heat for 15 to 20 seconds per side until soft, flexible, and lightly spotted. Stack them under a clean towel so they stay warm and don't crack when you roll them.

Assemble burritos

Divide the rice, beans, sliced steak, Monterey Jack Cheese, pico, and guacamole evenly among the tortillas. Top each one with a spoonful of Sour Cream and a few dashes of Hot Sauce or salsa roja, if you like, then fold in the sides and roll tightly from the bottom into a big burrito. Serve immediately while everything is hot and the cheese is starting to melt.