Epicure Recipes

Bistro Beef Burritos

Better Than TakeoutGame DayBeefHigh ProteinSugar ConsciousDinnerLunch

20 min

4 servings

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Staring into your fridge and wondering what to do with all those leftover odds and ends? Here’s your answer! Burritos are a great way to amp up leftovers. Use this recipe as a starting point, but swap in whatever you have at home. Get rollin’—assemble a bunch to freeze for make-ahead dinners or grab-and-go lunches.

Ingredients

  • 2 cups leftover Beef Dip, warmed
  • 1 pkg Beef Dip Seasoning
  • 1 1⁄2 cups water
  • 3 lb (1.36 kg) boneless beef blade pot roast or chuck roast
  • 1 tbsp oil
  • 12 French rolls
  • 2 cups cooked rice
  • 1 avocado
  • 2 cups spinach
  • 1⁄2 cup shredded cheddar cheese
  • 4 tortillas (10")
  • 1 cup prepared Poco Picante Salsa
  • 2 tbsp Poco Picante Salsa Mix
  • 1 cup diced tomatoes
  • 1 tsp lime juice, optional
  • cilantro, optional
  • 1 cup sour cream

Preparation

  1. Preheat oven to 400° F. Line Sheet Pan with Sheet Pan Liner.
  2. In a medium bowl, combine shredded beef with rice. Slice avocado.
  3. Divide beef mixture, avocado, spinach, and cheese between tortillas. Fold in sides and roll up.
  4. Arrange burritos on pan. Bake 15 min, flipping halfway, until lightly golden.
  5. Slice burritos in half to serve. Serve each with 2 tbsp salsa and sour cream.

Epicure Products Used

Nutritional Information

Per serving: Calories 770, Fat 36 g (Saturated 15 g, 0.4 0 g), Cholesterol 95 mg, Sodium 890 mg, Carbohydrate 71 g (Fiber 11 g, Sugars 5 g), Protein 39 g.