Description
This Burrito Skillet recipe is a flavorful, easy one-pan meal featuring thinly sliced sirloin steak, black beans, enchilada sauce, and a melty Mexican cheese blend all cooked together with tender tortilla strips. Perfect for a quick weeknight dinner, it brings classic burrito flavors in a convenient skillet dish ready in just 35 minutes.
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 the olive oil over medium heat. Add the thinly sliced sirloin steak along with paprika, cumin, garlic powder, salt, and pepper. Cook for 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 red enchilada sauce and drained black beans into the skillet with the steak. Stir well to combine all ingredients, then cook for an additional 5 minutes to allow the flavors to meld and the sauce to heat thoroughly.
- Add Tortilla Strips and Cheese: Toss in the cut flour tortilla strips and sprinkle the Mexican cheese blend over the skillet. Reduce the heat to low and cover with a lid. Let it simmer for 3-5 minutes, stirring occasionally until the cheese melts completely and the tortilla pieces soften and absorb some of the sauce.
- Garnish and Serve: Remove the skillet from the heat and garnish with freshly chopped cilantro. Serve immediately on its own or with your favorite side of rice for a full meal experience.
Notes
- Use fresh cilantro as garnish for added brightness and flavor.
- For a spicier kick, opt for a medium or hot enchilada sauce instead of mild.
- To add more veggies, consider adding diced bell peppers or onions when cooking the steak.
- Soft flour tortillas are preferred to ensure they soften properly during cooking.
- Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or microwave.
