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Burritos aren't typically abs-friendly fare—but they can be so long as you opt for whole-grain flour tortillas and good-for-you protein and vegetables.

You can also serve the ingredients from the tortilla center over a green salad if you really want to go low-carb.

Nutrition information (per burrito):

Calories: 410; total fat: 14.9g; protein: 27.6g; carbohydrates: 40.6g

Recipe courtesy of George Duran, celebrity chef and Chef Ambassador of IMUSA USA.

Makes 6 Servings
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2 portobello mushroom caps, sliced
Non-stick cooking spray
½ tsp salt
¼ tsp black pepper
1 pound skirt steak, sliced
1 red pepper, sliced into long strips
6 (8-inch) whole-wheat flour tortillas
1 can (16 ounces) fat-free refried beans
3 cups shredded romaine lettuce
¾ cup salsa
2 medium tomatoes, diced
½ cup shredded reduced-fat cheddar cheese
How to make it 

Heat a cast iron skillet to medium-high, and mist mushrooms with cooking spray.

Season mushrooms and steak with salt and pepper.

 Grill mushrooms for 5 minutes with cover closed. Turn, then add steak and peppers to grill. Cook for 2 to 3 minutes.

Remove meat, peppers, and mushrooms from grill. Let stand 3 minutes.

Spread 1/4 cup beans down a tortilla's center. Microwave on high for 30 to 40 seconds. Top with 1/3 cup steak mixture, 1/2 cup lettuce, 2 tablespoons salsa, 3 tablespoons tomato, and 1 tablespoon cheese. Roll, then prepare the remaining burritos.