Cut beef Top Sirloin Steak Boneless lengthwise in half, then crosswise into 1/8 to 1/4-inch thick strips. Place beef and 1/2 cup salsa in medium bowl; toss to coat. Cover and marinate in refrigerator 30 minutes to 2 hours.
Cooking Tip: You can substitute 1 Top Round Steak, cut 3/4 inch thick or Flank Steak for Top Sirloin Steak Boneless.
Prepare rice and bean mix according to package directions, using 1/4 cup less water and omitting oil or margarine; keep warm.
Meanwhile remove beef from marinade; discard marinade. Heat 1 teaspoon oil in large nonstick skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Do not overcook. Remove from skillet. Repeat with remaining 1 teaspoon oil and beef. Season with salt, as desired.
Return beef with juices to skillet. Add rice and remaining 1/4 cup salsa; cook and stir 1 to 2 minutes or until heated through.
Spoon 1 cup beef mixture evenly down center of each tortilla, leaving 1-1/2-inch border around edge. Fold bottom edge up over filling. Fold right and left sides to center, overlapping edges. Serve with additional salsa, as desired.
Cooking Tip: For colorful burritos, use flavored flour tortillas such as red pepper, tomato or spinach.
Nutrition information per serving: 463 Calories; 99 Calories from fat; 11g Total Fat (3.3 g Saturated Fat; 0.1 g Trans Fat; 2.6 g Polyunsaturated Fat; 2.9 g Monounsaturated Fat;) 56 mg Cholesterol; 1262 mg Sodium; 58 g Total Carbohydrate; 1.7 g Dietary Fiber; 5.5 g Total Sugars; 29 g Protein; 0 g Added Sugars; 99 mg Calcium; 4.1 mg Iron; 330 mg Potassium; 0.1 mcg Vitamin D; 0.3 mg Riboflavin; 12.3 mg NE Niacin; 0.5 mg Vitamin B6; 1.2 mcg Vitamin B12; 267 mg Phosphorus; 4.2 mg Zinc; 35.4 mcg Selenium; 83.2 mg Choline.
This recipe is an excellent source of Protein, Iron, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, and Selenium; and a good source of Choline.