Side Dishes
This carne asada burrito recipe delivers smoky, charred steak wrapped in warm tortillas with perfectly seasoned rice and beans—a complete meal in one satisfying bite. The secret lies in marinating the steak overnight, ensuring tender, flavorful meat that grills up with a perfect crust.
Every component comes together in harmony, creating a dish that's both hearty and balanced.
With simple ingredients and a straightforward process, you'll achieve restaurant-quality results at home. The rice and beans provide a sturdy base, while the carne asada adds richness and depth. Top with your favorite fixings like guacamole, salsa, or sour cream for an extra layer of flavor.
This recipe serves four and can be ready in under an hour, making it ideal for weeknight dinners or meal prep.
Ingredients for carne asada burrito with rice and beans
Simple ingredients that pack bold flavors—smoky marinade, tender steak, and hearty fillings.
| Ingredient | Amount | Notes |
|---|---|---|
| Flank Steak 🥩 | 1 ½ lb | Trimmed of fat, sliced thin |
| Large White Onion 🧅 | 1 whole | Thinly sliced for marinade |
| Garlic Cloves 🧄 | 6 cloves | Minced for marinade |
| Lime Juice 🍋 | ½ cup | Freshly squeezed, about 2 limes |
| Olive Oil 🫒 | ¼ cup | Extra-virgin for richness |
| Cumin 🌿 | 1 tbsp | Ground, toasted preferred |
| Smoked Paprika 🌶️ | 1 tbsp | For smoky depth |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Cilantro 🌿 | ¼ cup | Chopped, for garnish |
| Flour Tortillas 🌯 | 4 whole | Large, 10-inch size |
| Long-Grain White Rice 🍚 | 1 cup | Uncooked, for rice base |
| Black Beans 🫘 | 1 cup | Canned, drained and rinsed |
| Chicken Broth 💧 | 1 cup | Low-sodium preferred |
| Avocado Oil 🫒 | 1 tbsp | For grilling steak |
The flank steak is your star—look for cuts with good marbling at Whole Foods or your local butcher. Costco often carries pre-trimmed slabs, saving time. Slice it thinly against the grain for maximum tenderness. For the marinade, lime juice and cumin are non-negotiable—they build the bright, smoky foundation. Penzeys cumin has a deeper toasted flavor if you want to splurge, but regular grocery store brands work fine. Toast your cumin seeds in a dry pan for 30 seconds before grinding to release their aroma (worth the extra minute).
No fresh cilantro? Dried cilantro works at half the amount, but honestly, it's not the same. Short on lime juice? Substitute lemon juice, though the flavor will be slightly different. Using pre-sliced onions? Rinse them well to remove any bitter residue from the packaging. For the rice, jasmine rice adds a fragrant twist, but white rice is the classic choice. If you're serving this for a crowd, double the beans and rice—they disappear fast. The tortillas should be warm when serving, so wrap them in a clean kitchen towel to keep them pliable.
Marinate the steak for at least 4 hours, but overnight is ideal. Store the marinade in a sealed container in the fridge, and reserve 2 tablespoons for basting later. The cooked rice and beans keep well for 5 days in the fridge, so make extras for quick lunches. Tortillas lose moisture fast—store them in a sealed bag with a paper towel to prevent sogginess. Assemble burritos just before serving to keep the fillings warm and the tortillas crisp. These reheat beautifully—wrap in foil and warm in a skillet or microwave for 30 seconds.
Why You'll Love This Recipe
- No-Fuss Protein: I swear by flank steak for this—it’s lean, affordable, and slices so easily after a quick sear. No fancy cuts, no butchering skills required. Just slice against the grain, and boom: tender, restaurant-quality meat every time.
- Zesty, Smoky Magic: That lime juice and garlic? They’re the secret weapons. The acid cuts through the richness of the steak while the garlic and onion caramelize into sweet, sticky goodness. Honestly, the first time I tasted it, I grabbed another tortilla mid-bite.
- Meal Prep MVP: Double the batch and store the components separately—steak, rice, beans, fixings. Assemble burritos fresh or reheat them later; they hold up like champs. (Yes, even on a Tuesday night when takeout feels like a chore.)
- Budget-Friendly Feast: Flank steak stretches far, and onions/garlic/lime are pantry staples. This feeds four for under $15, and leftovers? They’re the best kind—no one complains about extra burritos in the fridge. My college budget would’ve cried happy tears.
Step-by-step instructions for carne asada burritos with rice and beans
Here's how to assemble these vibrant burritos with perfectly charred steak and warm tortillas.
Marinate and Cook the Flank Steak
In a large bowl, combine the 1.5 lb flank steak, 0.5 cup lime juice, 0.25 cup olive oil, 1 tbsp cumin, 1 tbsp smoked paprika, 1.5 tsp salt, 0.5 tsp black pepper, 6 cloves minced garlic, and 1 whole large white onion (thinly sliced). Mix well to coat the steak completely, then cover and refrigerate for at least 2 hours or overnight. This marinade transforms tough flank steak into tender, flavorful carne asada.
When ready to cook, remove the steak from the marinade (reserve the marinade) and pat dry with paper towels. Heat a grill or cast-iron skillet over high heat until very hot. Add 1 tbsp avocado oil and grill the steak for 4-5 minutes per side until it develops deep char marks and reaches medium-rare (about 130-135°F internal temperature). Let it rest for 10 minutes before thinly slicing against the grain.
Prepare the Rice and Beans
Rinse the 1 cup long-grain white rice under cold water until the water runs clear. In a medium saucepan, combine the rice with 1 cup chicken broth and bring to a boil over medium-high heat. Reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it steam, covered, for another 5 minutes. Fluff with a fork before serving.
While the rice cooks, heat the reserved steak marinade in a small saucepan over medium heat for 5 minutes until slightly reduced. Stir in the 1 cup drained black beans and warm through for 2 minutes. Season with additional salt if needed. Keep both the rice and beans warm until ready to assemble.
Warm the Tortillas
Heat a clean skillet or tortilla press over medium heat. Warm each of the 4 whole flour tortillas for 20-30 seconds per side until pliable and slightly softened. Keep them wrapped in a clean kitchen towel to maintain warmth. Warm tortillas prevent the burritos from becoming brittle and help them hold their shape when filled.
To assemble, spread about ¼ cup of the warm rice down the center of each tortilla. Top with ¼ cup of the black bean mixture, then divide the sliced steak evenly among the burritos. Fold the sides inward, then roll tightly from the bottom up, tucking in any fillings that escape. The tortillas should feel snug but not overly tight.
Garnish and Serve Immediately
Transfer the assembled burritos to a serving platter and sprinkle generously with the 0.25 cup chopped cilantro. Serve immediately with any remaining marinade drizzled on top for extra flavor. The contrast of warm tortillas, tender steak, and hearty rice and beans makes this a satisfying meal. For best results, eat within 30 minutes while everything is at its peak temperature.
Pro Tips For Making Carne Asada Burrito With Rice And Beans
- Slice Against the Grain: Flank steak’s fibers run long—cutting perpendicular to them makes each bite tender. I used to ignore this and ended up with chewy burritos. Grab a sharp knife and slice before serving, or your guests will notice.
- Char the Onion First: Cook the onion in the same skillet as the steak, but start with it on high heat until blackened in spots. That deep flavor carries through the whole dish. Skip this, and your burritos taste like they’re missing something.
- Rest the Steak Properly: Pull the flank steak off heat when it hits 125°F—it’ll climb to 130°F while resting. Wrap it in foil with a splash of lime juice and let it sit for 10 minutes. I learned this the hard way after serving dry, tough slices.
- Prep Lime Juice Last: Add lime juice to the steak after it’s rested, not during cooking. The acid can toughen the meat if introduced too early. A quick squeeze right before serving brightens the flavor without overpowering.
Troubleshooting perfect results
Steak Too Tough
If your carne asada turns out chewy rather than tender, it likely wasn't sliced against the grain. Flank steak has long muscle fibers that need to be cut perpendicularly for maximum tenderness.
Use a sharp knife and slice at a 45-degree angle for clean, thin strips. Also, ensure your steak reached medium-rare (130-135°F)—overcooking is another common culprit. 🔥
Burritos Falling Apart
Cold tortillas are the #1 reason burritos unravel. Always warm your tortillas over medium heat for 20-30 seconds per side until pliable. Keep them wrapped in a clean towel to maintain warmth.
For extra stability, lightly brush the tortillas with avocado oil before filling. Assemble burritos right before serving to prevent sogginess.
Rice Too Dry or Mushy
Rice consistency is all about the liquid ratio. For 1 cup uncooked white rice, use exactly 1 cup chicken broth—no more, no less. Bring to a boil, then reduce to low heat and simmer covered.
If your rice is dry, add 1-2 tbsp water during cooking. For mushy rice, increase heat slightly and let it steam uncovered for 2-3 minutes at the end. 💫
Beans Too Bland
The reserved marinade is key for flavorful beans. After cooking the rice, reduce the steak marinade by 50% on the stove, then stir in the beans. Add ½ tsp cumin or a pinch of smoked paprika if needed.
For extra depth, mash 2-3 beans with a fork to thicken the mixture. If your beans taste flat, they likely weren't heated enough—simmer for an additional 3-5 minutes.
Marinade Not Sticking
For the marinade to adhere properly, pat the steak completely dry with paper towels before cooking. A dry surface creates a better sear. Also, let the steak come to room temperature for 30 minutes before grilling.
If your marinade isn't sticking, try adding 1 tbsp cornstarch to the marinade mixture—it helps bind flavors to the meat. For extra insurance, baste the steak with reserved marinade during cooking. ⚡
Nutrition facts
Frequently asked questions
Can I use skirt steak instead of flank steak?
Skirt steak works beautifully—it has a similar texture and absorbs marinades well. Just slice it thinly against the grain and grill for 3-4 minutes per side to avoid overcooking. The flavor will be slightly beefier, but just as delicious in burritos. For extra tenderness, let it rest for 10 minutes before slicing.
How do I make these burritos ahead of time?
Cook the carne asada and assemble the burritos, but don't roll them yet. Wrap each filled tortilla tightly in aluminum foil and refrigerate for up to 4 hours. To serve, reheat in a skillet over medium heat for 3-4 minutes per side until warm and crispy. The rice and beans can also be prepped ahead and stored separately for 5 days in the fridge.
What are the best toppings for carne asada burritos?
Classic toppings include guacamole, pico de gallo, sour cream, crumbled queso fresco, and pickled red onions. For extra heat, add sliced jalapeños or a drizzle of chipotle crema. Keep it simple with just cilantro and lime wedges if you prefer a lighter touch. The key is balancing creamy (sour cream/guac) with fresh (salsa/onions).
Why does my carne asada taste bland?
Blandness usually means the marinade didn't infuse properly. Let the steak marinate for at least 4 hours (overnight is best), and keep it refrigerated. For extra flavor, toast the cumin seeds before grinding and add a pinch of chili powder or oregano to the marinade. Also, don't skip basting the steak with reserved marinade while grilling—this locks in the flavor.
Can I make this recipe vegetarian?
Yes! Swap the steak for marinated portobello mushrooms or spiced tofu. For mushrooms, brush with olive oil, salt, and smoked paprika, then grill until tender. For tofu, press and cube it, then marinate in a mix of lime juice, cumin, and soy sauce for 30 minutes before grilling. Keep the rice and beans as-is for a satisfying plant-based version.