Saturday Surprise: Beef Burritos & Home Decor Haul!

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack

Monterey jack is often less expensive and melts well.

Start by marinating the shaved steak.

Add chili powder (about 1/2 tablespoon), garlic powder (between 1/2 tablespoon and 1 tablespoon), cumin, paprika, and about 1 tablespoon of Chipotle seasoning to the beef.

Juice one lime into the beef mixture and mix well with hands to ensure the marinade is evenly distributed.

Set the marinated beef aside and prepare the vegetables.

Chop two red bell peppers, one orange bell pepper, and one yellow bell pepper, and set aside.

Dice half of a small purple onion and set aside.

Remove the kernels from two ears of corn and set aside.

Wash and dice four Campari tomatoes and set aside.

Prepare the cilantro lime sauce by adding 5 oz of plain Greek yogurt to a container, along with 1/4 cup of light sour cream, two small avocados, a handful of cilantro, the juice of one lime, a little garlic powder, and a pinch of salt.

Blend the cilantro lime sauce until smooth, adding water if necessary to thin it out.

Heat a pan on medium heat and add the diced tomatoes and about 15 oz of black beans from the can.

Toast the corn in another pan with avocado oil until it gets good color, then add it to the bean and tomato mixture.

In a separate pan, heat avocado oil spray and add the marinated beef to cook.

Once the beef is nearly done, mix it with the bean and corn mixture.

Assemble the burritos using whole wheat tortillas, adding the beef mixture, corn and bean relish, salsa, and cilantro lime sauce.

Roll the tortillas tightly, ensuring not to overfill them, and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens