Beef, Pepper, and Mushroom Burrito with Guacamole
- Total Time
This is a simple way to serve leftover steak, chicken, turkey, or pork.
uncooked lean trimmed sirloin beef½ pound(s), steak, reserved from Sizzling Steak and Onion with Hash Browns
olive oil1 tsp
uncooked red onion(s)1 medium, halved lengthwise, then sliced crosswise
sweet red pepper(s)1 medium, seeded and cut into 1/4-inch-wide strips
cremini mushroom(s)¼ pound(s), fresh, sliced, or any white mushrooms
taco sauce⅓ cup(s)
cilantro2 Tbsp, fresh, or parsley, chopped
flour tortilla(s)1 large, burrito sized (about 10 inches), warmed
store bought guacamole¼ cup(s), or fat-free sour cream
- Cut the steak into thin strips against the grain and on a diagonal; set aside.
- Heat the oil in a large nonstick skillet over medium heat. Add the onion, bell pepper, and mushrooms. Cook, stirring frequently, until softened and lightly browned, about 8 minutes. Stir in the sliced steak, taco sauce, and cilantro. Cook, uncovered, stirring occasionally, until heated through, about 3 minutes.
- Spoon the steak-and-vegetable mixture onto the tortilla, then top with the guacamole. Roll up and cut in half on a slight diagonal. Yields 1/2 burrito per serving.