Wet Carne Asada Burrito

What you’ll need!

1 1/2 lbs of skirt steak

1 can of refried beans

1 can of red enchilada sauce

1 bunch of fresh cilantro

2 tbsp olive oil

1/4 cup sour cream

1 lime

1/4 cup salsa

1 cup guacamole

Mi Rancho Simply Nourished Low Carb Tortillas

1 cup Shredded Mexican cheese blend

1 tbsp salt

1 tsp chili powder

THEN;

1.Finely chop garlic and cilantro.

2.Season the steak with salt, pepper, lime juice, chopped cilantro, copped garlic and chili powder. Toss and evenly coat the steak. Leave to marinate for at least 30 minutes.

3.Cook the steak in a cast iron skillet or pan on high heat for 5 minutes until seared. Flip and cook for another 5 minutes. Remove steak and let rest.

4.Make the rice. (refer to recipe below)

5.Heat enchilada sauce in a pan on low heat.

6.Heat refined beans in a pan on low heat.

7.Chop the steak.

8.Warm the tortillas in a pan on low for 1 minute each side and remove.

9.Spoon one table spoon beans in center of tortilla and spread.

10.Scoop two big spoonfuls of chopped steak in center on top of beans.

11.Scoop one spoon full of cilantro lime rice on top.

12.Roll burrito, bringing in the sides in once the tortilla is over the filling.

13.Pour red enchilada sauce over the burrito until burrito is completely smothered with sauce.

14.Place a handful of cheese on top and evenly spread over burrito.

15.Throw in the oven for 5 minutes at 350 degrees, until cheese is melted.

16.Serve burrito topped with sour cream, guacamole, and salsa

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Cilantro Lime Rice

1 cup of rice

1 lime

1 tbsp salt

1 tbsp finely chopped fresh cilantro

THEN;

1.Rinse the rise throughly.

2.Bring two cups of water to a boil.

3.Add in rice, lower heat to low and cover 3/4 way with a lid cooking for 5 minutes.

4.Stir rice and turn off heat and cover with lid. Let cook for 10 minutes.

5.Pour in bowl, squeeze in lime, add in chopped cilantro and season with salt. Mix all together.