This quick to assemble dish is easily customized by varying ready-to-use ingredients or your own housemade fillings. Or, make it a premium breakfast steak burrito by substituting scrambled eggs and cheese for the rice and beans.

Total Recipe Time:  25 to 40 minutes
Marinade Time:  30 minutes to 2 hours
Makes 4 servings

Ingredients:

• 1 pound beef Top Sirloin Boneless or Top Round Steak, cut 3/4 inch thick or Flank Steak
• 3/4 cup prepared tomatillo or regular prepared salsa, divided
• 1 package (5 to 6.5 ounces) Cajun rice and bean mix
• 2 teaspoons vegetable oil
• 1/2 teaspoon salt
• 4 medium flour tortillas (10-inch diameter), warmed
• Tomatillo or regular prepared salsa

Instructions:

1. Cut beef Steak lengthwise in half, then crosswise into 1/8 to 1/4-inch thick strips. Place beef and 1/2 cup salsa in medium bowl; toss to coat. Cover and marinate in refrigerator 30 minutes to 2 hours.
2. Prepare rice and bean mix according to package directions, using 1/4 cup less water and omitting oil or margarine; keep warm.
3. Meanwhile remove beef from marinade; discard marinade. Heat 1 teaspoon oil in large nonstick skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Do not overcook. Remove from skillet. Repeat with remaining 1 teaspoon oil and beef. Season with salt.
4. Return beef with juices to skillet. Add rice and remaining 1/4 cup salsa; cook and stir 1 to 2 minutes or until heated through.
5. Spoon 1 cup beef mixture evenly down center of each tortilla, leaving 1-1/2-inch border around edge. Fold bottom edge up over filling. Fold right and left sides to center, overlapping edges. Serve with additional salsa, as desired.

Dennis Tip:

For colorful burritos, use flavored flour tortillas such as red pepper, tomato or spinach.

Nutritional Information:

(Based on use of top sirloin) 543 calories; 13 g fat (3 g saturated fat; 6 g monounsaturated fat); 5 mg cholesterol; 1212 mg sodium; 66 g carbohydrate; 5.7 g fiber; 37 g protein; 10.2 mg niacin; 0.6 mg vitamin B6; 1.4 mcg vitamin B12; 5.4 mg iron; 47.5 mcg selenium; 5.3 mg zinc.

This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.

Ingredients

• 1 tbsp Olive oil
• 1 tbsp Ancho chile powder
• 1 tbsp Mexican oregano, dried
• 1 lbs Pork shoulder, boneless
• 1 cup Green bell peppers, diced
• 1 cup Yellow bell peppers, diced
• 1 cups Low-sodium chicken stock
• 3 cups Angela Mia® Crushed Tomatoes-No Salt Added, 27000 38062
• 1 tbsp Red wine vinegar
• 1 tbsp Paprika
• 1 tbsp Cayenne pepper
• 20 ea Corn tortillas (6 inch)
• 20 ea Lime wedges, fresh
• 3 cups Coleslaw

Directions

1. Preheat oven to 325°F.
2. Heat olive oil in large pot over medium-high flame.
3. In a bowl, mix ancho chile powder and Mexican oregano; rub on pork shoulder. Brown seasoned pork shoulder on each side for 2 minutes; remove from pot. Add bell peppers and onion to pot. Add the chicken stock, Angela Mia Crushed Tomatoes, red wine vinegar, paprika and cayenne; simmer for 3 minutes. Return pork shoulder to pot; cover and place in oven for 1-1/2 hours. When finished cooking, shred pork and leave in cooking juices.
4. For coleslaw, mix 1 cup of reduced fat sour cream with 2 tsp red wine vinegar and toss with 3 cups of coleslaw vegetables. Let sit in refrigerator for 1 hour.
5. To serve, place shredded pork in the center of the corn tortillas, top with coleslaw, fold over and hold it closed with a fresh lime wedge.

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