Show Subscription Form




Roast Beef Burritos Recipe

Be the first to add a review
Publisher Photo
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.
TOTAL TIME: Prep: 10 min. Cook: 35 min.
MAKES:6 servings
TOTAL TIME: Prep: 10 min. Cook: 35 min.
MAKES: 6 servings

Ingredients

  • 1 medium onion, chopped
  • 1 tablespoon canola 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

Nutritional Facts

1 burrito equals 312 calories, 8 g fat (1 g saturated fat), 43 mg cholesterol, 558 mg sodium, 36 g carbohydrate, 3 g fiber, 23 g protein.

Directions

  1. 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.
  2. 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.
Originally published as Roast Beef Burritos in Quick Cooking September/October 2003, p34

Nutritional Facts

1 burrito equals 312 calories, 8 g fat (1 g saturated fat), 43 mg cholesterol, 558 mg sodium, 36 g carbohydrate, 3 g fiber, 23 g protein.

Reviews for Roast Beef Burritos

AVERAGE RATING
   (0)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image

Similar Recipes