Ingredients
4 ounces beef flank steak1/8 teaspoon salt1/8 teaspoon pepper1/2 teaspoon canola oil2 flour tortillas (8 inches), warmed1/2 cup cold cooked rice1/2 medium ripe avocado, peeled and diced1/2 cup canned black beans, rinsed and drained2 tablespoons sour cream1 tablespoon salsa1 tablespoon finely chopped onion1-1/2 teaspoons minced fresh cilantro
Preparation
Sprinkle steak with salt and pepper. In a small skillet coated with cooking spray, cook steak in oil over medium-high heat for 3-4 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
Thinly slice steak across the grain; place down the center of each tortilla. Top with the rice, avocado, beans, sour cream, salsa, onion and cilantro. Roll up; serve immediately.
