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Steak Burrito Bowls

Tessa, Handle the Heat
  • 2018 minutes
  • Serves 4

INGREDIENTS

1

chipotle pepper + 1 teaspoon adobo sauce

2 1/2 tsp

ancho chile powder

2 tsp

ground cumin

1 tsp

dried oregano

1/2 tsp

cayenne pepper

1/2 tsp

onion powder

1 tsp

kosher salt

1 tsp

freshly ground black pepper

3

garlic cloves, peeled

1/4 cup

vegetable oil

1 lb

flank or skirt steak

2 cups

cooked brown rice, warm

2 tbsp

fresh lime juice

1 tsp

vegetable oil

2 tbsp

chopped fresh cilantro

1/4 tsp

kosher salt

1 12 ounce package

frozen sweet yellow corn, defrosted and drained or 1 1/2 cups fresh corn kernals

1

jalapeno, seeded and chopped

1/2

red onion, finely chopped

1/4 cup

chopped fresh cilantro

1 tbsp

fresh lime juice

1/4 tsp

salt

1 15 ounce can

black or pinto beans, rinsed, drained, and warmed

Your favorite salsa

Shredded Monterey cheese

Sour cream

Avocadoes or guacamole