Burritos aren’t typically abs-friendly fare—but they can be so long as you opt for whole-grain flour tortillas and good-for-you protein and vegetables. You can also serve the ingredients from the tortilla center over a green salad if you really want to go low-carb. Nutrition information (per burrito): Calories: 410; total fat: 14.9g; protein: 27.6g; carbohydrates: 40.6g Recipe courtesy of George Duran, celebrity chef and Chef Ambassador of IMUSA USA.
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Makes 6 servings
Prep time 15 min.
Cook time 10 min.
Ingredients
2 portobello mushroom caps, sliced Non-stick cooking spray ½ tsp salt ¼ tsp black pepper 1 pound skirt steak, sliced 1 red pepper, sliced into long strips 6 (8-inch) whole-wheat flour tortillas 1 can (16 ounces) fat-free refried beans 3 cups shredded romaine lettuce ¾ cup salsa 2 medium tomatoes, diced ½ cup shredded reduced-fat cheddar cheese
How to make it
Heat a cast iron skillet to medium-high, and mist mushrooms with cooking spray. Season mushrooms and steak with salt and pepper. Grill mushrooms for 5 minutes with cover closed. Turn, then add steak and peppers to grill. Cook for 2 to 3 minutes. Remove meat, peppers, and mushrooms from grill. Let stand 3 minutes. Spread 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 salsa, 3 tablespoons tomato, and 1 tablespoon cheese. Roll, then prepare the remaining burritos.
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Burritos aren’t typically abs-friendly fare—but they can be so long as you opt for whole-grain flour tortillas and good-for-you protein and vegetables.
You can also serve the ingredients from the tortilla center over a green salad if you really want to go low-carb.
Nutrition information (per burrito):
Calories: 410; total fat: 14.9g; protein: 27.6g; carbohydrates: 40.6g
Recipe courtesy of George Duran, celebrity chef and Chef Ambassador of IMUSA USA.
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!
Makes 6 servings
Prep time 15 min.
Cook time 10 min.
Ingredients
2 portobello mushroom caps, sliced Non-stick cooking spray ½ tsp salt ¼ tsp black pepper 1 pound skirt steak, sliced 1 red pepper, sliced into long strips 6 (8-inch) whole-wheat flour tortillas 1 can (16 ounces) fat-free refried beans 3 cups shredded romaine lettuce ¾ cup salsa 2 medium tomatoes, diced ½ cup shredded reduced-fat cheddar cheese
How to make it
Heat a cast iron skillet to medium-high, and mist mushrooms with cooking spray. Season mushrooms and steak with salt and pepper. Grill mushrooms for 5 minutes with cover closed. Turn, then add steak and peppers to grill. Cook for 2 to 3 minutes. Remove meat, peppers, and mushrooms from grill. Let stand 3 minutes. Spread 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 salsa, 3 tablespoons tomato, and 1 tablespoon cheese. Roll, then prepare the remaining burritos.
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Makes 6 servings
Prep time 15 min.
Cook time 10 min.
Ingredients
2 portobello mushroom caps, sliced Non-stick cooking spray ½ tsp salt ¼ tsp black pepper 1 pound skirt steak, sliced 1 red pepper, sliced into long strips 6 (8-inch) whole-wheat flour tortillas 1 can (16 ounces) fat-free refried beans 3 cups shredded romaine lettuce ¾ cup salsa 2 medium tomatoes, diced ½ cup shredded reduced-fat cheddar cheese
How to make it
Heat a cast iron skillet to medium-high, and mist mushrooms with cooking spray. Season mushrooms and steak with salt and pepper. Grill mushrooms for 5 minutes with cover closed. Turn, then add steak and peppers to grill. Cook for 2 to 3 minutes. Remove meat, peppers, and mushrooms from grill. Let stand 3 minutes. Spread 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 salsa, 3 tablespoons tomato, and 1 tablespoon cheese. Roll, then prepare the remaining burritos.
Makes 6 servings
Prep time 15 min.
Cook time 10 min.
Prep time 15 min.
Cook time 10 min.
Prep time
15 min.
Cook time
10 min.
Ingredients
- 2 portobello mushroom caps, sliced
- Non-stick cooking spray
- ½ tsp salt
- ¼ tsp black pepper
- 1 pound skirt steak, sliced
- 1 red pepper, sliced into long strips
- 6 (8-inch) whole-wheat flour tortillas
- 1 can (16 ounces) fat-free refried beans
- 3 cups shredded romaine lettuce
- ¾ cup salsa
- 2 medium tomatoes, diced
- ½ cup shredded reduced-fat cheddar cheese
How to make it
Heat a cast iron skillet to medium-high, and mist mushrooms with cooking spray. Season mushrooms and steak with salt and pepper. Grill mushrooms for 5 minutes with cover closed. Turn, then add steak and peppers to grill. Cook for 2 to 3 minutes. Remove meat, peppers, and mushrooms from grill. Let stand 3 minutes. Spread 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 salsa, 3 tablespoons tomato, and 1 tablespoon cheese. Roll, then prepare the remaining burritos.
Heat a cast iron skillet to medium-high, and mist mushrooms with cooking spray.
Season mushrooms and steak with salt and pepper.
Grill mushrooms for 5 minutes with cover closed. Turn, then add steak and peppers to grill. Cook for 2 to 3 minutes.
Remove meat, peppers, and mushrooms from grill. Let stand 3 minutes.
Spread 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 salsa, 3 tablespoons tomato, and 1 tablespoon cheese. Roll, then prepare the remaining burritos.
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