Beef, pepper, and mushroom burrito with guacamole

8 - 9
PersonalPoints™ per serving
Total Time
23 min
12 min
11 min
The word burrito means little donkey in Spanish. It is a specialty consisting of a flour tortilla folded and rolled around an array of fillings. Quick, savory, and satisfying, this recipe is a simple way to use leftover steak too. Mushrooms are a welcome addition to the usual fajita-platter veggie combo. If you don't have taco sauce on hand, substitute enchilada sauce or your favorite salsa. Feel free to use grilled chicken or turkey here if you prefer. A dollop of fat-free sour cream would add a cooling, creamy accent to this burrito filling.


Uncooked lean trimmed sirloin beef

½ pound(s), steak, reserved from Sizzling Steak and Onion with Hash Browns

Olive oil

1 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 sauce



2 Tbsp, fresh, or parsley, chopped

Flour tortilla(s)

1 large, burrito sized (about 10 inches), warmed

Store-bought guacamole (no oil or sugar)

¼ cup(s), or fat-free sour cream


  1. Cut the steak into thin strips against the grain and on a diagonal; set aside.
  2. 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.
  3. 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.