This steak burrito recipe offers a great balance of hearty protein and fresh nutrients that keep you fueled throughout the day. Because it uses flank steak, you get a wonderfully lean cut of beef that provides high quality protein to support muscle health, along with essential minerals like iron and zinc. Slow cooking the meat with simple ingredients like onions, green chilies, and fresh plum tomatoes means you are packing in natural antioxidants and vitamins without relying on heavy oils or artificial flavorings. Plus, since the toppings are added individually at the end, it is incredibly easy to customize meaning you can easily load up on the fresh tomatoes for extra Vitamin C, or keep the cheese and sour cream light if you are keeping an eye on fats. It is a comforting, satisfying meal that gives your body real, clean energy.
Ingredients
Instructions
- Cut steaks in half; rub with taco seasoning. Place in a slow cooker coated with nonstick cooking spray. Top with onion, chilies and vinegar. Cover and cook on low for 8-9 hours or until meat is tender.
- Remove steaks and cool slightly; shred meat with two forks. Return to slow cooker; heat through. Spoon about 1/2 cup meat mixture down the center of each tortilla. Top with cheese, tomato and sour cream. Fold ends and sides over filling.
Yield: 10 servings.
