All the delicious flavors of the Southwest wrapped up in a tender flour Southwestern Beef Burritos tortilla.
2 pounds round steak, trimmed and cut into 1-inch cubes
2 large onions, chopped
2 garlic cloves, minced
1 15-ounce can enchilada sauce
1 14-1/2-ounce can diced tomatoes (do not drain)
1 4-ounce can chopped green chilies
1/4 teaspoon pepper
2 tablespoons all-purpose flour
1/4 cup cold water
8 fat-free flour tortillas
Optional garnishes (see suggestions below)
In a large skillet coated with nonstick cooking spray, brown meat over medium heat; drain.
Add the enchilada sauce, tomatoes, chilies and pepper; bring to a boil. Reduce heat; cover and simmer for two hours or until meat is tender.
Combine flour and water; add to the beef mixture, stirring constantly. Bring to a boil; cook and stir for one minute or until thickened. Warm tortillas; spoon 1/2-cup filling, off center, on each one. Fold sides and bottom of tortilla over filling, then roll up.
Spoon additional filling over top of burritos. Serve immediately. Garnish if desired.
Diced tomatoes, sliced ripe olives, shredded fat-free cheddar cheese, nonfat sour cream, chopped green onions and/or shredded lettuce
Recipe makes 8 servings.
Serving size: 1 burrito
Calories: 198; Total Fat: 7g; Carbohydrates: 8g; Cholesterol: 78mg; Sodium: 241mg; Protein: 26g
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