Description
This Burrito Skillet recipe combines tender sirloin steak, savory red enchilada sauce, hearty black beans, melted Mexican cheese blend, and soft flour tortilla strips for a comforting one-pan meal bursting with Tex-Mex flavors. Ready in just 35 minutes, this easy skillet dish is perfect for a quick weeknight dinner topped with fresh cilantro.
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, combine the thinly sliced sirloin steak, olive oil, paprika, cumin, garlic powder, salt, and pepper. Cook over medium heat for about 3-4 minutes until the steak is seared and mostly cooked through.
- Add Enchilada Sauce and Beans: Pour the red enchilada sauce and drained black beans into the skillet. Stir well and cook for an additional 5 minutes to let the flavors blend and the sauce heat through.
- Add Tortilla Strips and Cheese: Add the cut flour tortilla strips and the Mexican cheese blend to the skillet. Reduce the heat to a simmer, cover the skillet with a lid, and cook for another 3-5 minutes, stirring occasionally, until the cheese is melted and everything is heated through.
- Garnish and Serve: Remove the skillet from heat. Top with chopped cilantro and serve immediately. Enjoy your Burrito Skillet as is or with your favorite side of rice.
Notes
- Use mild enchilada sauce for a gentle flavor or swap for medium/hot for a spicier dish.
- Make sure to drain and rinse the black beans to reduce excess sodium and improve texture.
- You can substitute sirloin steak with chicken or ground beef if preferred.
- Serve with rice or a simple side salad for a complete meal.
- Leftovers can be refrigerated in an airtight container for up to 3 days.
