You can practically take any food and wrap it in a big tortilla and create a delicious flavorful burrito. Of course, not all burritos are created equal, but I love that you can easily take good foods and make healthy burrito. Carne Asada is a thinly sliced, quick cooking steak, so dinner takes little time to prepare. I pair carne asada with fresh pico de gallo and baby spinach…the flavor combination is delicious!
Beef is a very nutrient rich food. Beef is good source for all B-vitamins, all fat soluble vitamins, and many minerals. It provides Vitamin B12, Vitamin B6, Phosphorus, Zinc, Niacin, and Selenium. Meat is an extremely rich source of protein…there are 7 grams of protein per ounce of meat.
When choosing beef look for lean cuts of beef such as sirloin, round or loin. Select Grade will have less fat than choice. I would still trim any visible fat from the meat prior to cooking and drain off the fat when browning to further help reduce the fat content. You can tenderize lean cuts by marinating in citric juices, fat-free broth or wine.
A serving of meat should be 3 ounces cooked. That looks like the size of a deck of card or the palm of a ladies hand.
Phosphorus 159 mg
Potassium 259 mg
Zinc 4 mg
Niacin 6 mg
- [For Meat]
- 1 lb sirloin, trimmed and diced (1/2 inch)
- 1 tsp ground cumin
- ½ tsp paprika
- 1 tsp black pepper
- ½ tsp kosher salt
- ½ cup fresh lime juice
- [For Pico de Gallo]
- 2 Roma tomatoes, diced
- 1 small onion, diced
- 1 jalapeño, seeded and diced
- ½ cup fresh cilantro, chopped
- 1 fresh lime, juiced
- 1 Tbsp Olive oil
- 2 garlic cloves, pressed
- ½ cup onion, diced
- 6 burrito size tortillas
- 2 cups fresh baby spinach
- 1 avocado, peeled, pitted and sliced
- 1 fresh lime, cut into wedges
- In a medium sized bowl combine beef, cumin, paprika, pepper, salt and lime juice. Toss to combine and coat meat. Cover and place in refrigerator for at least 30 minutes.
- Prepare pico de gallo in a small bowl. Cover and let sit until ready to assemble burritos.
- Prepare avocado slices and drizzle with fresh lime juice to keep them from browning.
- In a large skillet heat olive oil over medium-high heat. Add onion and garlic to pan and cook just until garlic is fragrant. Add beef to pan and cook for 3-5 minutes.
- Warm tortillas in a large pan over medium heat.
- Place ¼ cup meat, 2 tablespoons of pico de gallo, and a double layer of spinach leaves in the center of each tortilla. Fold sides over filling, then roll one edge over filling and roll until filling is completely covered. Place seam side down on plate.
- Serve with lime wedge and sliced avocado.
I use fresh baby spinach instead of lettuce; it’s a great way to get another veggie and it is rich in nutrients. I have become crazy for spinach… I use it on pizzas and just love fresh baby spinach in Spring Salads.
I use whole spelt tortillas to create these burritos.
Spelt has a light nutty flavor and is easier to digest than wheat (spelt is not gluten-free). It is a good source of protein, thiamine, riboflavin, copper, iron, magnesium, zinc and soluble fiber.
Spelt is a good source of fiber, which can help reduce cholesterol levels. These tortillas are whole grain, so you get the benefits of the endosperm and bran. That means you get B vitamins, antioxidants, iron, zinc, magnesium and fiber.
This pico de gallo gives the burritos a wonderful fresh taste. You can make this on its own and serve with tortilla chips.
Who said Mexican food isn’t healthy? You will love these Carne Asada Burritos because they are full of flavor and rich in nutrients.