Beef and Vegetable Burritos Recipe

  • 8 (8 inch) nonfat flour tortillas
  • 2 teaspoons vegetable oil, divided
  • 1 pound beef sirloin steak, boneless, cut across the grain into 1/4 inch strips
  • 4 sliced green onions (optional)
  • 1/2 cup chopped red bell pepper (optional)
  • 1/2 cup chopped green bell pepper (optional)
  • 1 cup chopped zucchini
  • 1/2 cup shredded carrots
  • 1 cup frozen corn kernels, thawed
  • 1/2 teaspoon salt
  • 1/4 teaspoon cumin
  • 1/4 teaspoon garlic powder (optional)
  • 3/4 cup shredded Cheddar cheese
  • 2 cups shredded lettuce
  • 1 cup chopped cucumber
  1. Preheat oven to 350 degrees F. Wrap tortillas with foil and bake for 5 minutes.
  2. In a large skillet sprayed with nonstick vegetable cooking spray over medium-high heat, add 1 tsp vegetable oil. When heated, add beef strips. Cook 4 to 6 minutes or until done and no longer pink. Remove from skillet and set aside.
  3. Add remaining tsp of vegetable oil. Add green onions (optional) and red and green bell peppers (optional). Cook 2 minutes and add zucchini, carrots, and corn. Cook 3 to 4 more minutes, and add salt, cumin, and garlic powder (optional).
  4. Add cooked beef strips and heat through. Divide filling between 8 tortillas and add to each the shredded cheese, shredded lettuce, and chopped cucumber.