Ingredients
Method
- In a bowl, mix orange juice, lime juice, soy sauce, garlic powder, onion powder, salt, and pepper.
- Add the chopped beef and coat well with the marinade.
- Cover and refrigerate for at least 4 hours or overnight for best flavor.
- Heat a skillet over medium heat and add oil.
- Add cooked pinto beans and a little bean broth or water.
- Mash the beans while cooking until smooth and creamy. Add more broth if needed.
- Heat another skillet or grill pan over medium-high heat.
- Add marinated beef in a single layer and cook until browned and cooked through.
- Warm the flour tortilla on a clean pan or directly over low flame.
- Spread a layer of refried beans down the center of the tortilla.
- Spoon on the cooked carne asada evenly over the beans.
- Add chopped tomato, onion, and cilantro on top.
- Sprinkle shredded Monterey Jack cheese.
- Lay avocado slices and drizzle salsa or hot sauce.
- Add a little Mexican crema over the filling.
- Fold both sides of the tortilla toward the center.
- Roll the burrito tightly from the bottom up until fully wrapped.
- Slice in half or serve whole while warm.
Notes
Optional Add-ons:
- Lettuce (for a more classic burrito style)
- Rice (for extra filling)
- Pickled jalapeños for a kick