Steak and Black Bean Burritos with Red Onion and Avocado

30 minutes
Serves: 2
Nothing’s quite as delicious when you're famished, or as perfect to grab and go, as a burrito, and this Steak and Black Bean Burrito with Red Onion and Avocado is no exception. If you're super busy, you can type with one hand and hold it in the other. But we're not advising that. ;)


  • 4

    ounces beef flank steak
  • ¾
    tsp kosher salt, divided
  • ¼
    tsp freshly ground pepper
  • 1

    tsp canola oil
  • 2

    flour tortillas (8 inches), warmed
  • ½
    cup canned black beans, rinsed and drained
  • ¼
    tsp ground cumin
  • 1

    tsp olive oil
  • ½
    medium ripe avocado, peeled and diced
    Juice of ½ a lime
  • 1

    tbsp finely chopped red onion
  • 2

    tbsp chopped cilantro leaves


  • 1 Season steak with ¼ teaspoon salt and freshly ground pepper. Add the canola oil to a small skillet and place over medium high heat. When pan is hot, cook steak for 4-5 minutes on each side for medium rare. Let the steak rest for 10 minutes.
  • 2 Meanwhile, toss the black beans with cumin, ¼ teaspoon salt, and olive oil.  
  • 3 Toss the avocado with lime juice and ¼ teaspoon salt.
  • 4 Dice the steak into bite size pieces. Place half the amount of steak down the center of each tortilla. Top each with the avocado, beans, red onion, and cilantro.  
  • 5 Roll up and store in Ziploc® container until ready to serve. Refrigerate if serving or transporting the following day. 
Lunch bringer