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Picture of Grilled Steak Burritos with Avocado Pico de Gallo
mexican lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 2520 kcal 126 %
  • Fat 119 g 184 %
  • Saturated 24 g 122 %
  • Carbs 291 g 97 %
  • Fiber 47 g 186 %
  • Protein 88 g 176 %
  • Cholesterol 147 mg 49 %
  • Sodium 3614 mg 151 %
  • Calcium 396 mg 40 %
  • Magnesium 400 mg 95 %
  • Potassium 3829 mg 81 %
  • Iron 18 mg 101 %
  • Zinc 21 mg 189 %
  • Phosphorus 1355 mg 194 %
  • Vitamin A 470 µg 52 %
  • Vitamin C 113 mg 126 %
  • Thiamin (B1) 1 mg 89 %
  • Riboflavin (B2) 1 mg 115 %
  • Niacin (B3) 24 mg 147 %
  • Vitamin B6 3 mg 200 %
  • Folate equivalent (total) 493 µg 123 %
  • Vitamin B12 6 µg 232 %
  • Vitamin D 0 µg 2 %
  • Vitamin E 16 mg 108 %
  • Vitamin K 202 µg 168 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Grilled Steak Burritos with Avocado Pico de Gallo

Ingredients

  • 1/2 lb. skirt steak
  • 2 tsp. ground cumin
  • 2 cloves garlic, minced, divided
  • Juice of 2 limes, divided
  • 4 tbsp. extra-virgin olive oil, divided
  • 1 8-oz. can black beans, drained and rinsed
  • kosher salt
  • Freshly ground black pepper
  • 3 small tomatoes, seeded and finely diced
  • 1/3 c. minced red onion
  • 5 tbsp. freshly chopped cilantro, divided
  • 1 avocado, diced
  • 1 c. Cooked brown or white rice
  • 4 8" tortillas
  • 1 1/2 c. thinly sliced romaine lettuce
  • Shredded cheddar cheese (optional)
  • Sour cream (optional)

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