Burrito

Name: Burrito
Cuisine: mexican
Ingredients: 4 large flour tortillas (12-inch); 500 g carne asada or grilled steak, sliced thin; 2 cups Mexican rice (cooked with tomato, onion, garlic); 1 1/2 cups refried pinto beans; 1 cup shredded Oaxaca or Monterey Jack cheese; 1/2 cup pico de gallo; 1/2 cup guacamole; 1/4 cup sour cream; 2 tbsp vegetable oil; 1 tsp ground cumin

MBG-eligible

Ingredients

4 large flour tortillas (12-inch)
500 g carne asada or grilled steak, sliced thin
2 cups Mexican rice (cooked with tomato, onion, garlic)
1 1/2 cups refried pinto beans
1 cup shredded Oaxaca or Monterey Jack cheese
1/2 cup pico de gallo
1/2 cup guacamole
1/4 cup sour cream
2 tbsp vegetable oil
1 tsp ground cumin

Instructions

1Warm refried beans in a saucepan with cumin, stirring until smooth and hot.
2Heat oil in a large skillet over medium-high; sear steak slices 1-2 minutes per side until browned.
3Warm tortillas on a dry comal or skillet 15 seconds per side until pliable.
4Lay tortilla flat; spread 1/4 cup beans in center line, leaving 2-inch borders.
5Add 1/2 cup rice, 1/4 of steak, 1/4 cup cheese, 2 tbsp pico de gallo.
6Fold sides inward, then roll tightly from bottom to top, sealing seam side down.
7Optional: Return burrito seam-side down to hot skillet 1 minute per side to crisp and seal.

Source: llm-generated