This San Diego classic is a fun twist on a traditional burrito. In true California style it’s loaded it with California grown fruits and veggies like avocados, tomatoes and Anaheim peppers. Serve with extra guacamole and salsa for even more fresh flavor. Flavor is not the end of the story with this burrito which provides an excellent source of protein (58% DV) along with 20% DV potassium, vitamin C and calcium.
California Avocado Burritos
Total Time: 40 min
Prep Time: |
Vitamin A 15 mcg; Vitamin C 19 mg; Calcium 229 mg; Iron 2 mg; Vitamin D 0 mcg; Folate 60 mcg; Omega 3 Fatty Acid 0.12 g
% Daily Value*: Vitamin A 2%; Vitamin C 20%; Calcium 20%; Iron 10 %; Vitamin D 0%
Ingredients1/2 lb. skirt steak 1 1/2 tsp. Santa Maria style Barbecue seasoning* 1/8 tsp. freshly ground pepper, or to taste 1 Tbsp. olive oil 1 cup chopped onion 1 cup chopped Anaheim chile 4 burrito size wheat or white tortillas, warmed 4 oz. shredded Cheddar-Jack blend cheese, or to taste 1/2 cup fresh tomato salsa 1 lb. frozen, seasoned crunchy French fries, baked according to package directions 1 ripe, Fresh California Avocado, peeled, seeded and sliced
- Season beef on both sides with barbecue spice and black pepper. Grill over medium-high 500° degrees) heat for 2 to 3 minutes on each side or until it’s cooked to your liking. Transfer to a plate and tent with foil; let stand for 10 minutes. Cut into 1/4-inch cubes and toss with any accumulated juices.
- While meat is resting, heat oil in a medium skillet over medium-low heat. Add onion and cook for 2 to 3 minutes to soften. Add peppers and cook for 10 minutes more, stirring occasionally.
- To assemble burritos, place beef, cheese and onion mixture in the center of tortillas. Add salsa, French fries and avocado. Fold in the bottom, then two sides of tortillas.
*This spice blend is available at most major grocery stores, but here’s a quick substitution: 2 teaspoons each: coarse smoked salt, garlic powder and onion powder; 1 teaspoon each: pepper and dried oregano; 1/2 teaspoon sugar. Stir together all ingredients in a small bowl. Store in an airtight jar.
Serving Suggestion: For fewer carbs, serve without the tortilla. Also, instead of avocado slices, use guacamole.
Beverage Pairing: Serve with a good California microbrew or lemonade.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados