Cajun and Creole Recipes
Cajun Beef and Bean Burritos
For colorful Cajun Beef and Bean Burritos, use flavored flour tortillas such as red pepper, tomato or spinach.
Total: 2 hr 40 min | Yield: 4 servings
Ingredients
- 1 pound beef top sirloin boneless or top round steak, cut 3/4 inch thick, or flank steak
- 3/4 cup prepared tomatillo or regular prepared salsa, divided
- 1 (5 to 6.5 ounce) package Cajun rice and bean mix
- 2 teaspoons vegetable oil
- 1/2 teaspoon salt
- 4 medium flour tortillas (10 inch diameter), warmed
- Tomatillo or regular prepared salsa
Instructions
- Cut beef steak lengthwise in half, then crosswise into 1/8 to 1/4 inch thick strips.
- Place beef and 1/2 cup salsa in medium bowl; toss to coat. Cover and marinate in refrigerator for 30 minutes to 2 hours.
- Prepare rice and bean mix according to package directions, using 1/4 cup less water and omitting oil; keep warm.
- Meanwhile remove beef from marinade; discard marinade.
- Heat 1 teaspoon oil in large nonstick skillet over medium-high heat until
hot. Add 1/2 of beef; stir-fry for 1 to 2 minutes or until outside surface of beef is no longer pink. Do not overcook.
- Remove from skillet.
- Repeat with remaining 1 teaspoon oil and beef. Season with salt.
- Return beef with juices to skillet. Add rice and remaining 1/4 cup salsa; cook and stir for 1 to 2 minutes or until heated through.
- Spoon 1 cup beef mixture evenly down center of each tortilla, leaving 1 1/2-inch border around edge. Fold bottom edge up over filling. Fold right and left sides to center, overlapping edges.
- Serve with additional salsa, as desired.
Nutrition
Per serving using top sirloin: 543 calories; 13g fat (3g saturated fat; 6g monounsaturated fat); 5mg cholesterol; 1212mg sodium; 66g carbohydrate; 5.7g fiber; 37g protein; 10.2mg niacin; 0.6mg vitamin B6; 1.4mcg vitamin B12; 5.4mg iron; 47.5mcg selenium; 5.3mg zinc
Per serving using flank: 546 calories; 15g fat (4g saturated fat; 6g monounsaturated fat); 42mg cholesterol; 1205mg sodium; 66g carbohydrate; 5.7g fiber; 35g protein; 9.4mg niacin; 0.6mg vitamin B6; 1.4mcg vitamin B12; 5.2mg iron; 43.1mcg selenium; 4.7mg zinc
Per serving using top round: 545 calories; 13gfat (3g saturated fat; 6g monounsaturated fat); 61mg cholesterol; 1193mg sodium; 66g carbohydrate; 5.7g fiber; 38g protein; 7.5mg niacin; 0.4mg vitamin B6; 1.5mcg vitamin B12; 6.1mg iron; 48.7mcg selenium; 5.2mg zinc
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.
Attribution
Recipe and photo used with permission from:
Cattlemens Beef Board and National Cattlemen's Beef Association