Steak Burrito

Ingredients

• Coconut oil

  1 tsp or 5g

• Onions

  Raw

  ½ medium or 55g

• Red bell pepper

  Sweet, raw

  ½ medium or 60g

• Garlic

  Raw

  ½ cloves, minced or 2g

• Paprika

  Spices

  ½ tsp or 1g

• Oregano

  Spices, dried

  ½ tsp, ground or 0.9g

• Cherry tomatoes

  Red, ripe, raw, year round average

  3 cherry tomato or 51g

• Kidney beans

  Red, mature seeds, canned

  ⅝ cup or 160g

• Tortillas

  Ready-to-bake or -fry, flour

  1 tortilla, medium or 46g

• Fresh cilantro

  Coriander leaves, raw

  1 sprigs or 2g

• Lime juice

  Raw

  ¼ tsp or 1g

• Beef top sirloin

  Separable lean and fat, trimmed to 1/8" fat, all grades, raw

  4 oz or 113g

Directions

1. Heat the coconut oil in a large frying pan over a high heat. Add the steak and fry for 1–2 minutes, turning the meat a couple of times. Throw in the onion, red pepper, and garlic and stir-fry for a minute or two. Add the paprika, oregano and tomatoes, season with salt and pepper, and toss everything together for a minute. Add in the kidney beans and cook for another minute, by which time the beans should be warmed through.
2. Pile half the mixture along the middle of each wrap, then top with some chopped cilantro and finish with a squeeze of lime juice. Roll up and enjoy!