These delicious burritos for the whole family are a great dinner for weekdays. Packed with vegetables and a variety of flavors, these Mexican steak burritos almost guarantee clean plates!
Summary
| Prep Time | 10 mins |
| Cook Time | 15 mins |
| Total Time | 25 mins |
| Course | Main Dish |
| Cuisine | Mexican |
| Servings (Default: 6) |
Ingredients
Ingredients- strips steak of beef 300 g
- 0.5 bag Farrah’s Burrito Spice mix
- 1 large avocado
- 0.5 lemon juice
- 400 g jar of Mexican tomatoes
- 400 g can of black beans
- Microwave-safe bag of 250 g brown rice
- 1 cup frozen corn kernels
- 6 burrito scones
- Suggested fillings:
- salad, cheese, pepper
Instructions
- Cut beef steak into thin strips. Toss with Farrah's Burrito Spice mix. Refrigerate until ready to cook. Mash avocado with lemon juice, season to taste, set aside.
- Heat 1 tablespoon oil in a large skillet over medium heat. Add tomatoes, black beans, rice, and frozen corn. Stir every 2-3 minutes and cook for 8-10 minutes until the sauce is mostly absorbed by the rice. Transfer to a plate.
- Warm burrito scones according to package directions.
- Increase heat to medium-high. Add steak strips and stir-fry for 3-4 minutes until cooked through (internal temperature 63°C/145°F).
- Fill each burrito scone with rice mixture, steak, avocado, salad, cheese, and pepper. Roll tightly.
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