Recipes for a quick and easy meal that can be on the table within a half hour. And the best part is that it is perfect for diabetics, too. Steak and Bean Burritos are the perfect easy and quick entree. Serve them with a Zucchini Salad, recipe below. Or serve with store bought salsa, guacamole, and chips if you prefer.
STEAK AND BEAN BURRITOS
Round Black Coffee Tables
Nonstick cooking spray
1/2 lb top round steak, cut into 1/2-inch strips
3 cloves garlic, minced
1 can (about 15-oz) pinto beans, rinsed and drained
1 can (4-oz) diced mild green chilies, drained
1/4 cup finely chopped cilantro
6 (6-inch) flour tortillas
1/2 cup (2-oz) shredded reduced-fat Cheddar Cheese
Salsa, optional
Nonfat sour cream, optional
Spray a nonstick skillet with cooking spray; heat over medium heat. Add steak and garlic; cook and stir 5 minutes or to desired doneness.
Add beans, chilies, and cilantro; cook and stir 5 minutes or until heated through.
Spoon steak mixture evenly down center of each tortilla; sprinkle with cheese evenly over each tortilla. Fold bottom of tortilla up over the filling, then fold in the sides. Garnish with the salsa and sour cream, if desired.
Per burrito: 278 calories, 36 g carbs, 19 g protein
ZUCCHINI SALAD
1/2 cup extra virgin olive oil
1/4 cup minced shallots
3 tbsp red wine vinegar
1/2 tsp Splenda granular
1/2 tsp salt
1/2 tsp fresh ground black pepper
1 lb small zucchini, cut diagonally into 1/4-inch slices
8 oz fresh white mushrooms, quartered
1 large red bell pepper, cut into 3/4-inch pieces
1/4 cup chopped fresh parsley
In a serving bowl, whisk together the olive oil, shallots, vinegar, Splenda, salt and pepper. Add the zucchini, mushrooms, bell pepper, and parsley; toss to coat all the vegetables. Cover and refrigerate until serving time.
Enjoy!