Steak Burrito Bowls

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 111.

	this recipe	typical
fat	7%	1%
protein add	100%	100%
salt	1%	0%
aromatics	10%	1%
acid	5%	0%
vegetables and beans	39%	35%

Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

15 g	1 chipotle pepper + 1 teaspoon adobo sauce
6 g	2 1/2 teaspoons ancho chile powder
4 g	2 teaspoons ground cumin
1 g	1 teaspoon dried oregano
1 g	1/2 teaspoon cayenne pepper
2 g	1/2 teaspoon onion powder
6 g	1 teaspoon kosher salt
2 g	1 teaspoon freshly ground black pepper
9 g	3 garlic cloves, peeled
54 g	1/4 cup vegetable oil
454 g	1 pound flank or skirt steak
370 g	2 cups cooked brown rice, warm
31 g	2 tablespoons fresh lime juice
4 g	1 teaspoon vegetable oil
12 g	2 tablespoons chopped fresh cilantro
2 g	1/4 teaspoon kosher salt
340 g	1 (12-ounce) package frozen sweet yellow corn, defrosted and drained or 1 1/2 cups fresh corn kernals
15 g	1 jalapeno, seeded and chopped
75 g	1/2 red onion, finely chopped
25 g	1/4 cup chopped fresh cilantro
15 g	1 tablespoon fresh lime juice
2 g	1/4 teaspoon fine sea salt
425 g	1 (15 ounce) can black or pinto beans, rinsed, drained, and warmed
	Your favorite salsa
	Shredded Monterey cheese
	Sour cream
	Avocadoes or guacamole

Method: 5 steps, published by handletheheat.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“OMG this was such a lovely healthy meal. Was confusing at first to make but wow when It all merges together it is worth it in the end. FANTASTIC” — a cook, 5.0★

“AMAZING! I made this and will continue to make it. It is so full of flavour.” — a cook, 5.0★