Mission-Style Carne Asada Burrito with Cilantro-Lime Rice

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A large flour tortilla packed with grilled carne asada, cilantro-lime rice, black beans, and fresh salsa for a satisfying burrito experience. This Mexican-inspired taco and burrito recipe, ready in about 40 minutes, pairs flour tortillas, large (12-inch), olive oil, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 15 min Serves 4 Mexican cuisine 650 cal/serving
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Ingredients

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Instructions

  1. Step 1: Cook 1 cup uncooked white rice according to package instructions. When finished, fluff with a fork and stir in 1/4 cup chopped fresh cilantro and 2 tbsp lime juice; set aside.
  2. Step 2: In a bowl, combine 1 lb thinly sliced skirt steak with 2 tbsp olive oil, 3 minced garlic cloves, 1 tsp ground cumin, 1 tsp chili powder, 1 tsp salt, and 1/2 tsp black pepper. Marinate for 20 minutes.
  3. Step 3: Heat a grill pan over medium-high heat and cook the marinated steak slices for 3-4 minutes per side until nicely charred and cooked through. Remove and let rest.
  4. Step 4: Warm 4 large 12-inch flour tortillas on a dry skillet for 30 seconds each side. To assemble, lay a tortilla flat, spread 1/4 cup black beans, 3/4 cup cilantro-lime rice, sliced carne asada, 1/4 cup fresh salsa, and 1/4 cup shredded Monterey Jack cheese in the center. Fold the sides and roll tightly.
  5. Step 5: Optional: Place burritos seam side down in the skillet and cook for 2 minutes each side until golden and cheese melts. Serve immediately.

Frequently asked questions

How long does Mission-Style Carne Asada Burrito with Cilantro-Lime Rice take to make?

Total time is about 40 minutes (25 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Mission-Style Carne Asada Burrito with Cilantro-Lime Rice?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Mission-Style Carne Asada Burrito with Cilantro-Lime Rice?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Mission-Style Carne Asada Burrito with Cilantro-Lime Rice for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Mission-Style Carne Asada Burrito with Cilantro-Lime Rice?

Mexican tacos & burritos like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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