Time: 55 min.
Complexity: easily
Servings: 6

Juicy grilled steak is sliced ​​into thin strips and wrapped in a tortilla with refried beans, fried onions, bell peppers, and shredded cheese. The burritos are then placed in an oven-safe skillet, topped with sauce, and baked for the perfect Mexican-style dinner. For easy chewing, slice the steak against the grain.

Ingredients:

• 1 skirt steak weighing 900 g.
• 2 tbsp. l. olive oil
• 2 sweet red peppers, thinly sliced
• 1 medium onion, thinly sliced
• 1 tsp ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 can (800 g) refried beans
• 12 burrito tortillas
• 3/4 cup grated cheddar + extra for sprinkling
• 1 jar (280 g) red enchilada sauce
• 1 jar (280 g) green enchilada sauce
• For serving: sour cream, pico de gallo, and fresh cilantro leaves

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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beef, tortilla, garlic powder, oregano, cumin, tomato sauce

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Preparation:

Step 1
• Preheat the grill to medium-high heat. Preheat the oven to 350°F (175°C).
Step 2
• Season the steak with salt and pepper. Grill for about 3 minutes per side. Let rest for 5 minutes, then slice across the grain.
Step 3
• Heat oil in a skillet over medium heat. Add the bell pepper, onion, some salt and black pepper, then add the cumin, oregano, chili powder, and garlic powder. Stir and cook until the onion and pepper are softened, about 5 minutes.
Step 4
• Spread a small amount of refried beans on each tortilla. Add slices of grilled steak, some onions and peppers, then sprinkle with cheese. Fold the sides of each tortilla over and roll up. Place the burritos in the skillet. Drizzle with red and green enchilada sauce and sprinkle with a little shredded cheese.
Step 5
• Bake until the cheese is melted and bubbly, about 20 minutes. Serve immediately with a dollop of sour cream, a little pico de gallo, and fresh cilantro.

Votes: 1