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
- 0.75 cups ribeye steak , warmed
- 0.25 cups exican rice , heated
- 0.25 cups pinto beans , heated
- 0.25 cups shredded Cheddar cheese
- 1 tablespoon onion
- 1 tablespoon chopped cilantro
Instructions
-
1
Fold a paper towel around tortilla. Microwave on High until pliable, 5 to 10 seconds.
-
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
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