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A MESSAGE TO OUR CUSTOMERS ON COVID-19 Read More
Level
very easy
Prep Time
10 min
Total Time
30
Serves
4

Ingredients

8 oz
blade steak, thinly sliced
250 g
1/2 cup
tomato salsa
125 mL
1
avocado, peeled, halved and pitted
2 tbsp
olive oil
30 mL
1
small red onion, halved and sliced into thin strips
1
poblano pepper, seeded and sliced into thin strips
1
yellow pepper, seeded and sliced into thin strips
1
jalapeño pepper, seeded and sliced into thin strips
4
large tortillas
1 cup
canned refried beans, warmed, divided
250 mL
2 cups
shredded iceberg lettuce
500 mL

Directions

Step 1
Stir together beef and salsa in a bowl and set aside to marinate. Scoop avocado into a small bowl; mash until smooth and set aside.
Step 2
Add oil, onion, poblano, yellow and jalapeno peppers to a large skillet over high heat. Cook, stirring often, until vegetables start to soften, approx. 5 min. Push vegetables to one side. Add beef mixture and allow to sizzle 3 sec., then stir to combine with vegetables. Cook until beef begins to brown, about 5 min. Remove from heat and set aside.
Step 3
Spread refried beans over one-half of each tortilla and the avocado over the other half. Layer the beef mixture and lettuce on half of each tortilla. Roll up tortillas to serve.

Tip

When time permits, marinate blade steak 1 to 24 hr. to tenderize by simply stirring the sliced meat with the salsa, covering and refrigerating until ready to use.

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Nutrition Facts

Nutrition Description:
Per serving (1 wrap):
Calories:
520
Fat:
24
Saturated Fat:
5
Carbs:
51
Fibre:
7
Sugar:
5
Cholesterol:
4 mg
Protein:
26
Sodium:
800 mg
Potassium:
0