very culinary

(copycat) chipotle's steak burrito

  • Makes 4
  • Prep time: 35 minutes
  • Cook time: 10 minutes
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cumin powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon crushed red pepper or scant 1/8 teaspoon cayenne pepper
  • pinch of salt and pepper
  • 2 teaspoons vegetable oil
  • 1 pound skirt steak

  • 4 roma tomatoes, cored and diced small
  • 1 cup finely diced red onion
  • 1 jalapeño chile, seeded and minced
  • 2 tablespoons fresh chopped cilantro (or parsley)

  • 2 cups cooked basmati rice, warm
  • 1 1/2 tablespoons lime juice
  • 1 teaspoon vegetable oil
  • 2 tablespoons fresh chopped cilantro (or parsley)
  • 1/4-1/2 teaspoon salt

  • 1 can (15 ounce) low sodium black beans, rinsed, drained, and warmed
  • 1/2 cup sour cream
  • 4 (10-inch) flour tortillas


Combine oregano, cumin, garlic powder, onion powder, crushed red pepper, salt and pepper. Rub spice mixture over both sides of steak, along with the vegetable oil. Refrigerate while preparing your other ingredients.

In a small bowl, combine the tomatoes, red onion, jalapeño, and 2 tablespoons of chopped cilantro.

Drizzle the lime juice and oil over the top of warm rice, sprinkle with 2 tablespoons chopped cilantro and salt; fluff with a fork.

Heat a grill to medium-high. Coat grill grates with oil or nonstick spray. Cook steak for about 4 minutes per side, or to your liking. Transfer to a cutting board and let rest for 5 minutes. Slice thinly against the grain.

Warm tortillas over a gas burner or in the microwave for about 15 seconds. Place on a flat surface, evenly distribute the rice, then steak, topped with beans, the pico de gallo and sour cream. Fold the flap nearest you over the filling, then fold in the sides. Roll burrito away from you, keeping it tight to form a log. Rest, seam side down.

Serve with tortilla chips!