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.

Cajun Beef and Bean Burritos

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

  1. Cut beef steak lengthwise in half, then crosswise into 1/8 to 1/4 inch thick strips.
  2. Place beef and 1/2 cup salsa in medium bowl; toss to coat. Cover and marinate in refrigerator for 30 minutes to 2 hours.
  3. Prepare rice and bean mix according to package directions, using 1/4 cup less water and omitting oil; keep warm.
  4. Meanwhile remove beef from marinade; discard marinade.
  5. 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.
  6. Remove from skillet.
  7. Repeat with remaining 1 teaspoon oil and beef. Season with salt.
  8. 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.
  9. 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.
  10. 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







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