Vibrant Lime-Steak & Bean Salad Burritos - A Fresh & Healthy Dinner in Minutes!

Fresh, zesty, and packed with vibrant flavors—these Lime-Steak & Bean Salad Burritos are the perfect balance of hearty and healthy, ready in minutes!

Vibrant Lime-Steak & Bean Salad Burritos - A Fresh & Healthy Dinner in Minutes!

Looking for a fresh, flavorful, and satisfying meal that comes together in just 30 minutes? These Vibrant Lime-Steak & Bean Salad Burritos are the perfect solution for a quick and easy weeknight dinner! Juicy grilled flank steak, crisp bell peppers, tender kidney beans, and sweet cherry tomatoes are tossed in a zesty lime dressing with a hint of heat from green Tabasco sauce. Wrapped in warm, soft tortillas, every bite is bursting with bold flavors and wholesome ingredients.

This recipe is a fantastic option for spring and summer when you're craving something light yet filling. The fresh, citrusy notes from the lime dressing pair beautifully with the smoky, tender steak, while the crunchy veggies create the perfect balance of textures. Whether you’re serving this for a casual family dinner, meal prepping for the week, or hosting a relaxed gathering with friends, these burritos are sure to impress.

Not only is this dish packed with protein and nutrients, but it’s also incredibly customizable—swap the steak for grilled chicken, add black beans instead of kidney beans, or throw in some crumbled queso fresco for an extra punch of flavor. However you make them, these burritos are guaranteed to be a hit any night of the week!

Enjoy!

What Ingredients do I need?

Protein:

• Flank steak - or use sirloin, or even thick sliced deli roast beef or London broil will work!

Vegetables:

• Baby spinach
• Red bell pepper
• Yellow bell pepper
• Cherry tomatoes
• Limes

Pantry Staples:

• Olive oil
• Kidney beans
• Flour tortillas

Seasonings & Flavor Boosters:

• Green Tabasco sauce
• Salt

Substitutions and Variations

Substitutions

• Beef - Swap flank steak for grilled chicken, shrimp, or tofu for a different protein option.

• Beans - Use black beans or pinto beans instead of kidney beans for variety.

• Bell Peppers - use cucumber, shredded carrots, or red onion for extra crunch.

• Cheese - Add crumbled queso fresco, feta, or shredded cheese for extra creaminess.

Variations

• Southwest Steak & Bean Salad Bowl:  Skip the tortillas and serve the steak and bean salad over a bed of cilantro-lime rice, quinoa, or cauliflower rice for a hearty, grain-based bowl. Top with cotija cheese, pickled onions, and a drizzle of chipotle crema for extra flavor.

• Spicy Chipotle Steak Burritos:  Swap the green Tabasco sauce for chipotle sauce or adobo sauce from canned chipotle peppers. Add black beans, roasted corn, and shredded pepper jack cheese for a smoky, spicy kick.

• Mediterranean Steak Wraps:  Give the burritos a Mediterranean twist by swapping kidney beans for chickpeas and adding crumbled feta, diced cucumbers, kalamata olives, and a garlicky yogurt sauce inside a warm pita or lavash wrap.

Kitchen Tips and Notes

• Marinate for More Flavor – If time allows, marinate the steak in the lime juice, olive oil, and Tabasco mix for 30 minutes to an hour before grilling. This enhances flavor and keeps the steak tender.

• Slice Against the Grain – When slicing the cooked steak, cut against the grain to ensure each bite is tender and not chewy.

• Warm the Tortillas – Lightly warming the tortillas on a skillet or directly over a gas flame for a few seconds per side makes them more pliable and enhances the flavor.

• Perfect for Gatherings – Set up a DIY burrito bar with extra toppings like shredded cheese, salsa, guacamole, and hot sauce so everyone can customize their burrito.

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Vibrant Lime-Steak & Bean Salad Burritos 

serves 4

1/3 cup olive oil
1 teaspoon lime zest from 1 fresh lime
3 Tablespoons lime juice (1-2 limes)
2 Teaspoons green Tabasco sauce
6 cups baby spinach
1 flank steak, grilled and sliced against the grain in to 1/2" slices
1/2 red bell pepper, thinly sliced
1/2 yellow bell pepper, thinly sliced
1 1/2 cups cherry tomatoes, halved (yellow or red)
1/2 cup kidney beans, drained and rinsed
8 soft taco sized flour tortillas
Lime wedges

In a large blow add oil, zest, lime juice, Tabasco and pinch of salt.  Whisk together.  Add the spinach, cooked and sliced beef, bell pepper slices, tomatoes, and beans.  Toss to coat in the dressing.

Heat tortillas on the stove or in a microwave.  Divide beef mixture among tortillas.  Serve with lime wedges.