Rio Grande Beef Burritos with Roasted Peppers recipes

Rio Grande Beef Burritos with Roasted Peppers recipes
13 Ingredients
  • 8 ounces skirt or flank steak
  • 1 large garlic clove, crushed
  • 1/4 teaspoon ground cumin
  • 2 1/2 tablespoons olive oil, divided
  • 1 1/2 teaspoons fresh lime juice
  • 1 large onion, thinly sliced
  • 2 fresh Anaheim chiles, roasted, peeled, seeded, cut into thin strips, or canned whole green chiles, seeded, cut into thin strips
  • 2 fresh Anaheim chiles, roasted, peeled, seeded, cut into thin strips, or canned whole green chiles, seeded, cut into thin strips
  • 1 (7-ounce) jar roasted red peppers, drained, cut into thin strips
  • 1/2 cup whipping cream
  • 1 1/4 cups grated Monterey Jack cheese, divided
  • 1/2 teaspoon dried oregano, crumbled
  • 4 (8-inch) flour tortillas
Nutrition
1209
60% daily value
2 servings
                                       
                                            high-​fiber
     

Fat

120% 78

Saturated

174% 35

Trans

- 0

Monounsaturated

- 33

Polyunsaturated

- 6

Carbs

25% 74

Carbs (net)

- 68

Fiber

25% 6

Sugars

- 17

Sugars, added

- 0

Protein

114% 57

Cholesterol

72% 217

Sodium

55% 1316

Calcium

90% 901

Magnesium

29% 114

Potassium

35% 1232

Iron

43% 8

Zinc

54% 8

Phosphorus

131% 917

Vitamin A

59% 529

Vitamin C

660% 396

Thiamin (B1)

50% 1

Riboflavin (B2)

45% 1

Niacin (B3)

67% 13

Vitamin B6

68% 1

Folate equivalent (total)

67% 267

Folate (food)

- 101

Folic acid

- 98

Vitamin B12

36% 2

Vitamin D

0% 1

Vitamin E

34% 7

Vitamin K

49% 39
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