My husband grills ribeye steaks at least once every other week. I like my steaks rare to medium rare and this is an ideal way to use the leftover steak without overcooking it.
Ingredients
- (10-inch) flour tortilla: 1 piece
- cubed, cooked ribeye steak, warmed: 0.75 cup
- Mexican rice: 0.25 cup (heated)
- pinto beans: 0.25 cup (heated)
- cheddar cheese: 0.25 cup (shredded)
- onion: 1 Tbsp (diced)
- cilantro: 1 Tbsp (chopped)
Metric Conversion
Stages of cooking
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Fold a paper towel around tortilla. Microwave on High until pliable, 5 to 10 seconds.
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Lay tortilla flat on a plate. Layer steak, rice, beans, cheese, onion, and cilantro in a line across the middle of the tortilla. Fold opposing edges of the tortilla to overlap the filling. Roll 1 of the opposing edges around the filling and tuck tortilla to form a burrito.
