Directions
1. Heat grill to medium-high and mist mushrooms with cooking spray.
2. Sprinkle most of the chili powder, salt, and pepper on mushrooms; pat the rest onto steak.
3. Grill mushrooms for 5 minutes with cover closed; turn. Add steak to grill. Grill, covered, 2 to 3 minutes per side.
4. Remove meat and mushrooms from grill; let stand 3 minutes, then slice into strips.
5. Add 1/4 cup beans down a tortilla’s center. Microwave on high for 30 to 40 seconds; top with 1/3 cup steak mixture, 1/2 cup lettuce, 2 tablespoons taco sauce, 3 tablespoons tomato and 1 tablespoon cheese. Roll; prepare remaining burritos.
Healthy Cooking Tips
– Order flank at the meat counter for lean protein and less fat per serving than a skinless chicken thigh, says Kerry Neville, RD, an American Dietetic Association spokesperson.
– Refried beans are traditionally fried in lard, but the fat-free version is simply mashed. A half cup packs 5 grams of filling fiber plus 10 percent of your daily iron intake.
– By combining steak with antioxidant-rich portobellos, you’re also stretching your dollar. They cost about $1 per pound, compared to $7 for a flank steak.
– Don’t let your burrito have a breakdown. Here’s how to roll it: Fold the bottom up just until it covers some of the filling. Fold right side over and tuck under filling. Roll toward unfolded edge.
Nutrition
Nutrition facts per burrito: 373 calories, 27g protein, 41g carbohydrate, 9g fat (4g saturated), 7g fiber