Mexican Corned Beef Burritos
Mexican Corned Beef Burritos are easy to make and full of flavor. Wrapped up in a warm flour tortilla, they make a tasty meal any time of the year.
Servings: 4 burritos
For the Filling:
- 1 tbsp olive oil
- 1 tomato diced
- 1/4 onion diced
- 1 jalapeno seeds removed, diced
- 1 can corned beef
- 1 pinch cumin
- 1 pinch oregano
- 1 garlic cloved finely minced
- 1/4 bunch cilantro chopped
To Assemble Burrito:
- 4 burrito size tortillas
- 1 avocado sliced
- pickled jalapenos (as desired)
- 1 cup shredded cheese
For the Filling:
Heat the olive oil in a large skillet.
Add the tomatoes, onions, and jalapeno.
Cook for 2 minutes.
In the meantime, open the canned beef.
Add the beef to the skillet.
Break up the meat with your spatula.
Add the cumin, oregano, and garlic.
Cook for 5 minutes.
Add the cilantro and cook for 1 more minute.
Stir to combine.
Cover to keep warm.
To Assemble the Burrito:
Warm up the tortillas.
About 1 minute on each side.
Place tortilla on a clean surface.
Add about 2-3 tablespoons of the corned beef mixture to the center.
On top of the mixture, add a few slices of avocado, 1-2 tablespoons of cheese, and desired jalapenos.
Fold in the sides of the tortilla.
Fold in the center tortilla ends.
Wrap tightly the rest of the tortilla to form the burrito.
Serve with salsa and enjoy.
To Freeze Burritos: Wrap in plastic wrap and place in the freezer.
To Reheat a Frozen Burrito: Wrap it in a wet paper towel. Cook in the microwave for 1 to 1 ½ minutes on high.
You can also add to the burrito: Sour cream, Salsa, Bacon, Pickled Onions
Calories: 386kcal | Carbohydrates: 38g | Protein: 12g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 22mg | Sodium: 596mg | Potassium: 453mg | Fiber: 5g | Sugar: 5g | Vitamin A: 591IU | Vitamin C: 14mg | Calcium: 217mg | Iron: 3mg