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Roast Beef Burritos Recipe

Ann Nolte of Hampton, Virginia relies on cumin, taco sauce and red pepper flakes to season these savory south-of-the-border sensations. "The recipe is a great way to spice up leftover roast," she says.

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6 Servings
Prep: 10 min. Cook: 35 min.

Ingredients

1 medium onion, chopped
1 tablespoon vegetable oil
1 garlic clove, minced
4 medium tomatoes, chopped
2 cups chopped cooked roast beef
1 bottle (8 ounces) taco sauce
1 can (4 ounces) chopped green chilies
1/2 teaspoon ground cumin
1/8 teaspoon crushed red pepper flakes, optional
6 flour tortillas (7 inches), warmed
Shredded cheddar cheese and lettuce, optional

Directions

In a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, roast beef, taco sauce, chilies, cumin and red pepper flakes if desired. Bring to a boil. Reduce heat; simmer, uncovered, for 25 minutes or until thickened.
Spoon about 2/3 cup down the center of each tortilla; fold over sides and ends. Serve with cheese and lettuce if desired. Yield: 6 servings.

Nutrition Facts: 1 serving (1 each) equals 362 calories, 16 g fat (4 g saturated fat), 47 mg cholesterol, 569 mg sodium, 36 g carbohydrate, 3 g fiber, 19 g protein.

Roast Beef Burritos published in Quick Cooking September/October 2003, p34

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