Mission Burrito

Ingredients

• 1 lb flank steak
• 4 large flour tortillas
• 2 cups cooked white rice
• 15 oz canned pinto beans
• 1 cup shredded Monterey Jack cheese
• ½ cup salsa
• ¼ cup sour cream (optional)
• ¼ cup guacamole (optional)
• ¼ cup cilantro (optional)
• 1 lime
• 1 tbsp olive oil
• 1 tsp chili powder
• 1 tsp cumin
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp salt
• ¼ tsp black pepper

Steps

1. Pat flank steak dry and season generously with chili powder, cumin, garlic powder, onion powder, salt, and black pepper.
2. Heat olive oil in a large skillet over medium-high heat. Sear the steak for 3-5 minutes per side for medium-rare, or until desired doneness. Remove from skillet, let rest for 5 minutes, then slice against the grain into thin strips.
3. Drain and rinse pinto beans. Warm the beans and cooked rice in separate small saucepans or in the microwave.
4. Warm tortillas individually in a dry skillet, microwave, or oven until pliable.
5. To assemble each burrito, lay a warm tortilla flat. Spoon a quarter of the rice, beans, and steak strips down the center. Top with a quarter of the shredded cheese, salsa, and a squeeze of lime juice.
6. Fold in the sides of the tortilla, then tightly roll from the bottom up to create a sealed burrito. If desired, add sour cream, guacamole, and fresh cilantro before rolling.
7. Serve immediately, optionally with extra salsa, sour cream, or guacamole on the side.