It helps me so much to have a few well-balanced recipes in the arsenal that are 100% my husband’s. Recipes that he not only absolutely loves but also loves to make all by himself and give me a night off. This one is Brandon’s favorite carne asada, vegged up with sautéed red onion, poblano and cabbage, then wrapped up to make a baked burrito that is SO GOOD. You’re gonna love it! Swap the steak for pinto, black or kidney beans and you have an equally delicious HIT!
1/2 red onion, sliced
1 poblano pepper, sliced
2c shredded cabbage (purple or green)
2T rice wine vinegar
2T grapeseed oil
1 garlic clove chopped
Pinch of salt
1t smoked paprika
1/4t soy sauce
3/4lb flank steak
3-4 10″ flour tortillas
1/2-1c enchilada sauce (I had some leftover from making my Chili Lime Chicken Enchiladas)
1/2c shredded cheese
Preheat oven to 375°F.
Whisk together sauce ingredients and let sit. Pound steak out a little bit then chop really thin against the grain.
Heat a cast iron skillet to med-high, then saute red onion and poblano in a little oil and a pinch of salt. Cook, stirring occasionally for 4-5 minutes. Dump in the cabbage, stir and cook for 2 minutes. Remove from pan. Add a little more oil then the steak, move it around a bit for a minute or two then dump in the sauce. Keep stirring until the sauce has completely coated the steak and it is cooked through, only another minute or so. Return the veggies to the pan. Turn off heat. Toss to combine and let sit for a few minutes.
Divide into 3-4 tortillas, wrap them up with a burrito, return to the skillet seam side down. Pour enchilada sauce over burritos, sprinkle with cheese and bake for 12 minutes.
Add any other toppings you’d like. Avocado, tomato, hot sauce…