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Cut in half Carne Asada burrito filled with guacamole, pico de gallo, cilantro lime rice, black beans, shredded cheese and cut Carne Asada.
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Carne Asada Burrito

Juicy carne asada, fresh toppings, and warm tortillas – I've got the perfect recipe to make the ultimate food truck-style carne asada burrito at home! I can't wait for you to try it!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dinner
Cuisine: Mexican/Spanish
Keyword: Burritos, Carne Asada
Servings: 8 servings
Calories: 475kcal
Author: Erica Walker

Equipment

  • 1 Skillet

Ingredients

  • 1 1/2 pounds carne asada (or thin sliced steak)
  • 2 tablespoons carne asada seasoning (see options above)
  • 2 tablespoons cooking oil
  • 4 burrito-size tortillas
  • 2 (15 ounce) cans black beans (drained, rinsed, and heated)
  • 2 cups cooked cilantro lime rice (or Mexican rice, see notes above)
  • 2 cups shredded Mexican blend cheese (or to taste)
  • pico de gallo (to taste)
  • guacamole (to taste)
  • sour cream (optional)
  • cilantro (for garnish)
  • fresh lime wedges (for garnish)

Instructions

  • Use a sharp knife to cut carne asada into small bite-size dices. Season with carne asada seasoning toss together with seasoning until meat is covered in seasoning.
    Allow the meat to rest for about 10 minutes to come to room temperature and absorb the seasoning.
    Heat oil in a large skillet. When oil is hot, add diced meat and cook on high for 1-2 minutes or until meat is completely cooked through. Because the carne asada is already thin and diced up, it doesn't take very long to cook through.
    Remove from heat and set aside.
    Skillet with cut up, seasoned and cooked carne asada.
  • Warm tortillas over a flat-top griddle or wrap in a damp paper towel and microwave for 20 seconds or until soft and pliable.
    Large flour tortilla on a cutting board.
  • Add about 1/2 cup each of rice, beans, and cheese to each burrito, making a line down the center leaving about 2" of space on the sides.
    Top with pico de gallo, guacamole, sour cream, and cilantro.
    Large flour tortilla with guacamole, cilantro lime rice, black beans, pico de Gallo and shredded cheese.
  • To wrap the burrito, fold the bottom edge up over the filling, then fold in both sides tightly to enclose the ingredients. Keeping the sides tucked in, roll the burrito forward, pressing gently but firmly to create a secure, even wrap. For extra hold, place the seam-side down on a warm skillet for a few seconds to seal it.
    Rolled up Carne Asada burrito on a cutting board
  • Enjoy immediately or wrap in foil for easy handling. Serve with fresh lime wedges for garnish.
    Cut in half Carne Asada burrito filled with guacamole, pico de gallo, cilantro lime rice, black beans, shredded cheese and cut Carne Asada.

Video

Notes

  • Marinate the steak - doing this ahead of time gives a deeper flavor.
  • Warm Tortillas Before Assembling – Cold tortillas are more likely to crack or tear. Warming them makes them pliable and easier to roll.
  • Don’t Overcook the Meat – Carne asada should be cooked quickly over high heat to keep it juicy. Overcooking can make it tough and dry.

Nutrition

Calories: 475kcal | Carbohydrates: 47g | Protein: 32g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 80mg | Sodium: 900mg | Potassium: 497mg | Fiber: 2g | Sugar: 3g | Vitamin A: 388IU | Calcium: 246mg | Iron: 4mg