Ingredients
Equipment
Method
- Season the rib eye steak with 1 tablespoon Kinder's Fajita Blend Seasoning and 1 tablespoon olive oil. Let it rest at room temperature for 15 minutes while you prep the other components.
- Toss the shrimp with 1 tablespoon Kinder's Fajita Blend Seasoning in a bowl and set aside.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the sliced bell peppers and onions along with the remaining 1 tablespoon Kinder's Fajita Blend Seasoning. Saute for 5-7 minutes, stirring occasionally, until softened and beginning to char at the edges. Set aside.
- Preheat your grill to high heat (450-500 degrees F). Clean and oil the grates.
- Grill the rib eye steak for 4-5 minutes per side for medium-rare (135 degrees F internal temperature). Remove from the grill and tent loosely with foil. Let rest for 5 minutes, then slice thinly against the grain.
- While the steak rests, thread the seasoned shrimp onto skewers. Grill for 2-3 minutes per side until pink, opaque, and just cooked through. Remove from skewers.
- Warm the black beans in a small pot over low heat with a pinch of cumin. Warm the tortillas on the grill for 30 seconds per side until pliable.
- Assemble the burritos: lay each tortilla flat and spread rice down the center. Layer with black beans, sliced steak, shrimp, and peppers and onions.
- Add a generous spoonful of guacamole, shredded cheese, and sour cream. Fold in the sides, then roll tightly.
- Optional but recommended: place the assembled burritos seam-side down on the grill for 2 minutes to crisp the tortilla and seal the fold.
- Cut each burrito in half diagonally, garnish with fresh cilantro, and serve immediately with lime wedges.
Notes
- Day-Old Rice — Fresh-cooked rice holds excess moisture and softens the tortilla before you even take a bite. Make the rice a day ahead, or spread it on a sheet pan for 20 minutes to steam off before assembling.
- Even Portions — Divide all fillings across four tortillas before you start rolling. Overfilling one burrito makes it nearly impossible to close without tearing.
- Rest the Steak Fully — Let the rib eye rest a full 5 minutes under foil before slicing. Cut it early and the juices bleed into the filling and soften the tortilla.
- Lime Before Rolling — Squeeze fresh lime over the assembled filling before you fold. It cuts the richness of the guac and cheese and pulls the whole flavor profile into focus.
- Press for the Crispy Finish — Seam-side down on the grill seals the fold and crisps the tortilla. Press with a cast iron pan or heavy skillet for extra crunch.
- Skewer the Shrimp — Threading shrimp onto skewers keeps them off the grates and lets you flip everything at once. Soak wooden skewers 30 minutes before use.
- The burrito holds on its own, but a few sides push the meal into spread territory. Restaurant-style salsa and chips work as something to keep people busy while you press the last burritos off the grill.
- For a lighter counterbalance, a simple avocado-corn salad — diced avocado, grilled corn, red onion, lime, cilantro — cuts the richness without competing with the main.
- Skip the tortilla and serve everything as a burrito bowl over extra rice. The components stack just as well and nothing changes about the flavor.
- For drinks: horchata if you want something cooling, a light Mexican lager if you want something crisp, agua fresca if you're keeping it dry. Any of the three holds up against the fajita seasoning without washing it out. Add pickled jalapeños or a drizzle of chipotle crema if you want more heat.
- Store components separately when possible — refrigerate the steak, shrimp, peppers, rice, and beans individually for up to 2 days and assemble fresh when you're ready to eat.
- Assembled burritos keep for up to 3 days in the refrigerator, wrapped tightly in foil. Freeze individually wrapped burritos for up to 2 months; thaw overnight in the refrigerator before reheating.
- To reheat: foil-wrapped at 350°F for 15-20 minutes keeps the filling even. A dry skillet over medium heat — seam-side down, 3-4 minutes per side — brings the crispy exterior back. Microwave works (60-second intervals until hot), but the tortilla won't crisp.