Beef, Pepper, and Mushroom Burrito with Guacamole

10
Total Time
23 min
Prep
12 min
Cook
11 min
Serves
2
Difficulty
Easy
This is a simple way to serve leftover steak, chicken, turkey, or pork.

Ingredients

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

cup(s)

cilantro

2 Tbsp, fresh, or parsley, chopped

flour tortilla(s)

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

store bought guacamole

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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