Beef, pepper, and mushroom burrito with guacamole
6
Points®
Total time: 23 min • Prep: 12 min • Cook: 11 min • Serves: 2 • Difficulty: Easy
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.
Ingredients
Uncooked lean trimmed sirloin beef
½ pound(s), steak, reserved from Sizzling Steak and Onion with Hash Browns
Olive oil
1 tsp
Red onion
1 medium, halved lengthwise, then sliced crosswise
Red bell pepper
1 medium, seeded and cut into 1⁄4-inch-wide strips
Cremini mushroom
¼ pound(s), fresh, sliced, or any white mushrooms
Taco sauce
⅓ cup(s)
Cilantro
2 Tbsp, fresh, or parsley, chopped
Flour tortilla
1 tortilla(s), large, burrito sized (about 10 inches), warmed
Store-bought guacamole (no oil or sugar)
¼ cup(s), or fat-free sour cream
Instructions
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.
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