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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Ingredients:
4 ounces beef flank steak |
1/8 teaspoon salt |
1/8 teaspoon pepper |
1/2 teaspoon canola oil |
2 flour tortillas (8 inches), warmed |
1/2 cup cold cooked rice |
1/2 medium ripe avocado, peeled and diced |
1/2 cup canned black beans, rinsed and drained |
2 tablespoons sour cream |
1 tablespoon salsa |
1 tablespoon finely chopped onion |
1-1/2 teaspoons minced fresh cilantro |
Directions:
1. Sprinkle steak with salt and pepper. In a small skillet coated with cooking spray, cook steak in oil over medium-high heat for 3-4 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
2. Thinly slice steak across the grain; place down the center of each tortilla. Top with the rice, avocado, beans, sour cream, salsa, onion and cilantro. Roll up; serve immediately. Yield: 2 servings.
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