Beef, pepper, and mushroom burrito with guacamole
Uncooked lean trimmed sirloin beef
½ pound(s), steak, reserved from Sizzling Steak and Onion with Hash Browns
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
¼ pound(s), fresh, sliced, or any white mushrooms
2 Tbsp, fresh, or parsley, chopped
1 large, burrito sized (about 10 inches), warmed
¼ 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.