(Chipotle Knockoff) Steak Burritos (6 to 8 servings)

Pico De Gallo ingredients:

Burrito ingredients:

2 cups cooked rice (white or brown, your preference)
1 tablespoon olive oil
2 lbs. sirloin steak, sliced across the grain and then cut into 3/4-inch pieces
6 cloves garlic, crushed
1 chipotle chile in adobo sauce, minced (plus a tablespoon of juice from the can)
2 tablespoons dried cumin
2 teaspoons dried oregano
1 teaspoon chile powder
1/4 cup chopped fresh cilantro
1/2 teaspoon sea salt
juice from 3 limes, divided
1 can (15-oz) black beans, rinsed and drained

8 tortillas

2 cups shredded Monterey jack cheese

2 avocados, diced

sour cream

Directions:

-Combine all pico de gallo ingredients in a medium-sized bowl. Place in the

refrigerator while you prepare the burrito ingredients.

-Prepare rice according to package directions. (If you have prepared the rice ahead of

time, now would be the time to warm it up.)

-Heat olive oil in a large skillet over medium-high heat. Saute the steak pieces, stirring

frequently. After the steak has browned, add the crushed garlic, minced chipotle

pepper with adobo sauce, cumin, oregano and chile powder. Stir to combine.

Remove from the heat.

-Stir the cilantro, salt and the juice from 2 limes into the warmed rice.

-After rinsing and draining the black beans, put them into a small bowl and warm

them on HIGH for 60 seconds in your microwave. Stir in the juice of one lime.

-Assemble the burritos by spooning the warm ingredients (steak, rice and beans) onto

the tortillas. Sprinkle with Monterey jack. Top with pico de gallo, sour cream and

avocado. Fold the sides of tortilla toward the center, then roll up tight starting with

the bottom and rolling away from you. Serve immediately, or place under your broiler

for 2-3 minutes to toast.