RECIPES

California Avocado Burritos

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Total Time:

40min

Cook Time:

20min

Prep Time:

20min

Nutritional Highlights (per serving)

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750
Calories
40 g
Total Fat
72 g
Total Carbs
29 g
Protein
65 mg
Cholesterol

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.

Ingredients

Serves: 4
1/2  lb.  skirt steak
1 1/2  tsp.  Santa Maria style Barbecue seasoning*
1/8  tsp.  freshly ground pepper, or to taste
Tbsp.  olive oil
cup  chopped onion
cup  chopped Anaheim chile
  burrito size wheat or white tortillas, warmed
oz.  shredded Cheddar-Jack blend cheese, or to taste
1/2  cup  fresh tomato salsa
lb.  frozen, seasoned crunchy French fries, baked according to package directions
  ripe, Fresh California Avocado, peeled, seeded and sliced

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados

Instructions

  1. 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.
  2. 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.
  3. 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.

NUTRITION INFORMATION
PER SERVING
Calories 750
Total Fat 40 g
Trans Fat 0 g
Saturated Fat 13 g
Monounsaturated Fat 11 g
Polyunsaturated Fat 1.5 g
Total Carbs 72 g
Dietary Fiber 8 g
Total Sugar 4 g
Protein 29 g
Cholesterol 65 mg
Sodium 1360 mg
Potassium 1047 mg

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%

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Patty Mastracco

Patty Mastracco is a talented recipe developer with more than 30 years culinary experience. From commodity boards, branded food products, food service companies and farmers, to serving as the food editor of a major retail chain’s magazine, Patty has created thousands of mouth-watering recipes. A frequent guest on national PBS and local Sacramento and Fresno television shows, she offers simple tips and approachable ideas to make the most out of cooking for loved ones. She takes pride in creating reliable recipes that work so even novice cooks can feel at ease in the kitchen. Showcasing many of her recipes on her website iDoFood.com, Patty believes food is art, taste and celebration!

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