Smoky Chipotle Burritos Rsc Recipes

Steps:

• Combine oregano, cumin, garlic powder, onion powder, crushed red pepper, salt and pepper. Rub spice mixture over both sides of steak, along with the vegetable oil. Refrigerate while preparing your other ingredients.
• In a small bowl, combine the tomatoes, red onion, jalapeño, and 2 tablespoons of chopped cilantro.
• Drizzle the lime juice and oil over the top of warm rice, sprinkle with 2 tablespoons chopped cilantro and salt; fluff with a fork.
• Heat a grill to medium-high. Coat grill grates with oil or nonstick spray. Cook steak for about 4 minutes per side, or to your liking. Transfer to a cutting board and let rest for 5 minutes. Slice thinly against the grain.
• Warm tortillas over a gas burner or in the microwave for about 15 seconds. Place on a flat surface, evenly distribute the rice, then steak, topped with beans, the pico de gallo and sour cream. Fold the flap nearest you over the filling, then fold in the sides. Roll burrito away from you, keeping it tight to form a log. Rest, seam side down.
• Serve with tortilla chips!

Steps:

• In a large skillet, brown ground beef and onion and drain. Add chipotle peppers, corn and black beans and stir. Add cream cheese and stir until melted. Put 1/4 of the mixture in the middle of each tortilla and fold short ends towards the center and then long sides into the middle. Place each burrito seam side down in a casserole dish. Pour salsa over all and top with monterrey jack cheese. Cover with foil and bake for 20 minutes in a 350 degree oven. Remove foil and garnish with sliced olives and chopped green onions.