Description
This Burrito Skillet Recipe is a quick and flavorful one-pan meal featuring thinly sliced sirloin steak cooked with Mexican spices, simmered in red enchilada sauce and black beans, then topped with tortilla strips and melted Mexican cheese blend. Garnished with fresh cilantro, this dish offers a delicious and satisfying Tex-Mex experience perfect for a convenient weeknight dinner.
Ingredients
Scale
Main Ingredients
- 1¼ pounds thinly sliced sirloin steak
- 1 tablespoon olive oil
- 10 ounce can red enchilada sauce (mild)
- 15 ounce can black beans, drained
- 8 ounce bag Mexican cheese blend
- 6-8 soft flour tortillas, cut into 1-inch strips
- Cilantro, for garnishing
Seasonings
- ½ teaspoon paprika
- ½ teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- Cook the Steak: In a large skillet, heat olive oil over medium heat. Add the thinly sliced sirloin steak along with paprika, cumin, garlic powder, salt, and pepper. Cook for about 3-4 minutes until the steak is seared and mostly cooked through, stirring occasionally to ensure even cooking.
- Add Enchilada Sauce and Beans: Pour the mild red enchilada sauce and the drained black beans into the skillet with the steak. Stir everything well to combine the flavors. Let the mixture cook for an additional 5 minutes on medium heat to allow the sauce to heat through and flavors to meld.
- Add Tortilla Strips and Cheese: Add the cut flour tortilla strips and Mexican cheese blend to the skillet. Reduce the heat to low to create a gentle simmer. Cover the skillet with a lid and cook for 3-5 minutes, stirring occasionally, until the cheese has melted completely and the tortillas are softened and heated through.
- Garnish and Serve: Remove the skillet from the heat. Sprinkle freshly chopped cilantro over the top as garnish. Serve the burrito skillet hot, optionally accompanied by a side of rice for a complete meal. Enjoy immediately.
Notes
- You can substitute sirloin steak with chicken or beef strips if preferred.
- For a spicier version, use medium or hot enchilada sauce instead of mild.
- To make this recipe gluten-free, use corn tortillas instead of flour tortillas.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated on the stovetop or microwave.
- Adding sliced jalapeños or a dash of hot sauce can enhance the heat level.
