Bistro Beef Burritos
Staring into your fridge and wondering what to do with all those leftover odds and ends? Here’s your answer! Burritos are a great way to amp up leftovers. Use this recipe as a starting point, but swap in whatever you have at home. Get rollin’—assemble a bunch to freeze for make-ahead dinners or grab-and-go lunches.
Ingredients
- 2 cups leftover Beef Dip, warmed
- 1 pkg Beef Dip Seasoning
- 1 1⁄2 cups water
- 3 lb (1.36 kg) boneless beef blade pot roast or chuck roast
- 1 tbsp oil
- 12 French rolls
- 2 cups cooked rice
- 1 avocado
- 2 cups spinach
- 1⁄2 cup shredded cheddar cheese
- 4 tortillas (10")
- 1 cup prepared Poco Picante Salsa
- 2 tbsp Poco Picante Salsa Mix
- 1 cup diced tomatoes
- 1 tsp lime juice, optional
- cilantro, optional
- 1 cup sour cream
Preparation
- Preheat oven to 400° F. Line Sheet Pan with Sheet Pan Liner.
- In a medium bowl, combine shredded beef with rice. Slice avocado.
- Divide beef mixture, avocado, spinach, and cheese between tortillas. Fold in sides and roll up.
- Arrange burritos on pan. Bake 15 min, flipping halfway, until lightly golden.
- Slice burritos in half to serve. Serve each with 2 tbsp salsa and sour cream.
Epicure Products Used
Nutritional Information
Per serving: Calories 770, Fat 36 g (Saturated 15 g, 0.4 0 g), Cholesterol 95 mg, Sodium 890 mg, Carbohydrate 71 g (Fiber 11 g, Sugars 5 g), Protein 39 g.