Tag Archives: burrito bol

Chipotle Black Bean and Tangy Steak Naked Burritos

26 Jan

I had part of an uncooked steak leftover from shaving a bit of it into some pho, and wanted to do something with it without having to make an extra trip to the grocery store.  Sometimes that extra fifteen minutes sounds too damn daunting, amiright?  Anyway, I’m quite the lover of Chipotle, but I don’t eat it much since there isn’t one that close to campus or work and I try to pack a lunch most days anyway.  I figured I would do a (very loose) spin on a burrito bowl based on whatever I could find in my pantry.

The dish below is what we ended up with.  Zak made a slightly Asian-y spin on a slaw to go on top of this, which worked surprisingly well.  The light flavors worked well with the rich and spicy beans and tangy steak.  We made this a sort of build-your-own type of deal.  Zak opted out on the steak and went for just beans, and it was – I am told – adequately filling as a main dinner course.  The flavors here were extremely flavorful and bold and we both went back for seconds (plus I made up two more leftover lunches out of this).  Feel free to play around with the elements, but I will say that this combination – with a little bit of everything – was insanely delicious.  This picture stinks, but I was so pleasantly surprised at this on-the-fly, super-quick and easy meal that I felt compelled to share with you anyway.

Chipotle Black Bean and Tangy Steak Naked Burritos

Tangy Steak:

1 steak cut of choice, cut into strips or cubes, depending on your preference (I used a t-bone, because that’s what I had, and I wanted the bone for homemade beef stock – it was tender and delicious, but flank or something else would be good, too)

1/4 cup olive oil

2 tbs. red wine vinegar

1 tbs. paprika

1 tbs. dried parsley

1 tsp. cumin

1 tsp. kosher salt

Combine all ingredients in a ziplock bag and marinate at least six hours.  Remove from refrigerator about an hour before cooking to bring back to room temperature.

Once beans and rice (see below) are cooked and coleslaw (see below) is prepared, cook fajitas (see below) according to instructions.  Add the steak and cook for 2-3 minutes (or more, depending on the type of steak you used), tossing frequently, until medium rare.  Remove from heat and transfer to serving dish.

Lime and Cilantro Rice:

1 cup long grained rice, cooked according to package instructions

1 lime, juiced and zested

1 small pat butter

1/4 cup fresh cilantro, finely chopped

1/4 cup fresh parsley, finely chopped

3 cloves garlic, minced

Once rice is cooked, add all ingredients directly to the cooking vessel.  Stir to combine well.  Cover and set aside until serving.

Chipotle Black Beans:

1 can black beans, drained

1/2 jalapeño, minced

1 tbs. olive oil

3 cloves garlic, minced

1 chipotle in adobo, minced

1 tbs. adobo sauce

2 cups water

Add all ingredients to a sauce pan over medium heat.  Cover and simmer about 15 minutes to allow flavors to meld.  Remove cover and reduce heat to medium-low.  Simmer another 10 minutes until liquid is evaporated.  Set aside for serving.


2 yellow onions, sliced

1/2 jalapeño, cut lengthwise into thin strips

1 can whole green peppers, cut lengthwise into thin strips

1 tsp. cumin

2 tbs. olive oil

Add olive oil to a 10″ cast iron skillet over medium-high heat.  Once shimmering, add all other ingredients.  Cook, tossing very frequently, until onions are translucent and peppers are tender.  Move to one side of the pan and add steak on the other.

Napa Cabbage Coleslaw:

Adapted from AllRecipes.com

1 head napa cabbage, thinly sliced

1/2 red onion, thinly sliced

2-3 carrots, thinly sliced

3-4 scallions, thinly sliced

1 cup almonds, roughly chopped

1/4 cup apple cider vinegar

1/4 cup olive oil

1/4 cup white sugar

2 tbs. soy sauce

Over medium heat, heat vinegar, olive oil, sugar, and soy sauce until it comes to a boil.  Turn off heat and let cool to room temperature.

Toss together all ingredients and let sit a few minutes before serving.

For Serving:

Tangy steak, see above

Chipotle black beans, see above

Lime and cilantro rice, see above

Fajitas, see above

Napa cabbage coleslaw, see above

Sour cream or plain Greek yogurt

Queso fresco or cotija cheese

Hot sauce, if desired (this is already pretty spicy)

Assemble as desired.

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