Fajita Burrito Recipe

Inspired by La Hacienda Dover AFB

Time30m

Serves4

A large soft flour tortilla filled with fajita steak, black beans, cheese, fajita onions, and peppers, topped with queso Blanco, and a dash of cilantro. Choose between chicken, steak, or portabella!

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Ingredients

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Protein

1 lb Steak

1 lb Chicken

2 cups Portabella mushrooms

Vegetables

1 cup Bell pepper (any color)

1 medium Onion

1/4 cup Cilantro

Canned Goods

1 can Black beans

Dairy

1 cup Shredded cheese (cheddar or Mexican blend)

1/2 cup Queso Blanco

Condiments

2 tbs olive oil

2 tbs Fajita seasoning

4 pieces Large flour tortillas

Method

Preparation of Protein

Cook the Protein

If using steak or chicken, slice into thin strips. Heat olive oil in a skillet over medium-high heat. Add the protein of your choice and sprinkle with fajita seasoning. Cook for 5-7 minutes until fully cooked and slightly charred. If using portabella, slice into strips and sauté in the same way for about 5 minutes.

Sauté Vegetables

Cook the Vegetables

In the same skillet, add sliced bell pepper and onion. Sauté for about 4-5 minutes until softened and slightly caramelized. Combine with the cooked protein.

Assemble the Burrito

Prepare the Burrito Wrap

Warm the large flour tortillas in a dry skillet or microwave for a few seconds until pliable. Lay each tortilla flat, and in the center, add a portion of the protein and vegetable mixture, followed by black beans, shredded cheese, and a drizzle of queso Blanco.

Final Touches

Wrap and Serve

Fold the sides of the tortilla inwards, then roll from the bottom up to enclose the filling tightly. Serve with a sprinkle of fresh cilantro on top.