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Ingredients
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1 (10-inch) flour tortilla
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3/4 cup cubed, cooked ribeye steak, warmed
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1/4 cup Mexican rice, heated
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1/4 cup pinto beans, heated
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1/4 cup shredded Cheddar cheese
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1 tablespoon diced onion
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1 tablespoon chopped cilantro
Directions
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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.
Nutrition Facts (per serving)
| 2456 | Calories |
| 83g | Fat |
| 321g | Carbs |
| 101g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 1 | |
| Calories 2456 | |
| % Daily Value * | |
| Total Fat 83g | 106% |
| Saturated Fat 29g | 147% |
| Cholesterol 161mg | 54% |
| Sodium 2931mg | 127% |
| Total Carbohydrate 321g | 117% |
| Dietary Fiber 22g | 79% |
| Total Sugars 2g | |
| Protein 101g | 202% |
| Vitamin C 2mg | 2% |
| Calcium 458mg | 35% |
| Iron 23mg | 128% |
| Potassium 1476mg | 31% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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