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My husband grills ribeye steaks at least once every other week. I like my steaks rare to medium rare and this is an ideal way to use the leftover steak without overcooking it.
Ingredients
- 1 (10-inch) flour tortilla
- 3/4 cup ribeye steak, warmed
- 1/4 cup exican rice, heated
- 1/4 cup pinto beans, heated
- 1/4 cup shredded Cheddar cheese
- 1 tablespoon onion
- 1 tablespoon chopped cilantro
Directions
Step 1
Fold a paper towel around tortilla. Microwave on High until pliable, 5 to 10 seconds.
Step 2
Lay tortilla flat on a plate. Layer steak, rice, beans, cheese, onion, and cilantro in a line across the middle of the tortilla. Fold opposing edges of the tortilla to overlap the filling. Roll 1 of the opposing edges around the filling and tuck tortilla to form a burrito.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 1 | |
| Calories 2456 | |
| % Daily Value * | |
| Total Fat83g | 106% |
| Saturated Fat29g | 147% |
| Cholesterol161mg | 54% |
| Sodium2931mg | 127% |
| Total Carbohydrate321g | 117% |
| Dietary Fiber22g | 79% |
| Total Sugars2g | |
| Protein101g | |
| Vitamin C2mg | 10% |
| Calcium458mg | 35% |
| Iron23mg | 128% |
| Potassium1476mg | 31% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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