Beef Burritos with Roasted Vegetables

Name: Beef Burritos with Roasted Vegetables
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 400 grams Beef Top Round Steak; 1 tablespoon Butter; 3 tablespoons Olive Oil; 1 Yellow Zucchini; 2 Mushrooms; 4 Potatoes; 4 Tortilla Wraps; 4 tablespoons Cream Cheese; 100 grams Cherry Tomato; 2 tablespoons Jalapeño Slices (from jar); 4 tablespoons BBQ Sauce; 1 Salt; 1 Black Pepper; 1 Garlic Powder; 1 Sweet Paprika Powder

50 min·58 Views

Flora Petrova

352 Recipes

Burritos are a beloved staple of Tex-Mex cuisine, celebrated for their versatility and comforting appeal. Originating from Mexico, these convenient wraps have evolved into countless variations, each reflecting regional tastes and available ingredients. This particular recipe elevates the classic beef burrito by incorporating tender, thinly sliced beef steak, perfectly roasted potatoes and mushrooms, and fresh pan-fried zucchini. The addition of creamy cheese and a touch of spicy jalapeño creates a harmonious blend of textures and flavors, making each bite a delightful experience. It’s a fantastic way to transform simple ingredients into a satisfying meal, perfect for a casual dinner or a fun gathering with friends. This recipe emphasizes fresh preparation and balanced flavors, bringing a gourmet touch to a familiar favorite.

Allergens

Halal

2,194kcal

4 Portions · 1,388 g

Protein

123 g

Carbohydrates

205 g

Fat

94 g

Fiber

15 g

German Food Composition Database (BLS) – the German national nutrient database.
Swiss Food Composition Database – for ingredients the BLS does not cover.
AI matching – every ingredient is matched to the closest database entry.

All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.

Beef Top Round Steak400 grams
Butter1 tablespoon
Olive Oil3 tablespoons
Yellow Zucchini1
Mushrooms2
Potatoes4
Tortilla Wraps4
Cream Cheese4 tablespoons
Cherry Tomato100 grams
Jalapeño Slices (from jar)2 tablespoons
BBQ Sauce4 tablespoons
Salt1
Black Pepper1
Garlic Powder1
Sweet Paprika Powder1

Preparation

1
Preheat your oven to 200°C (390°F).
2
Wash the potatoes thoroughly and cut them into thin strips. Place them in a bowl.
3
Season the potato strips generously with salt, black pepper, garlic powder, sweet paprika powder, and 2 tablespoons of olive oil. Mix well to ensure all strips are coated.
4
Wash the mushrooms and leave them whole
5
Cut the yellow zucchini into bite-sized pieces.
6
If your beef top round steak slices are very thick, you can gently pound them thinner or slice them into desired strips. Season the beef with salt and black pepper.
7
Cut the cherry tomatoes into halves or quarters, depending on their size.

Cooking the Roasted Vegetables

8
Spread the seasoned potato strips and the whole mushrooms evenly on a baking tray lined with parchment paper.
9
Bake in the preheated oven for 30-40 minutes, or until the potatoes are golden brown and tender, and the mushrooms are cooked through. You can flip them halfway for even cooking.
40 min

Cooking the Zucchini

10
While the vegetables are roasting, heat 1 tablespoon of olive oil in a large pan over medium heat.
11
Add the cut zucchini pieces to the pan and fry for 5-7 minutes, stirring occasionally, until they are tender and slightly browned. Remove from the pan and set aside.
7 min

Cooking the Beef

12
Heat a grill pan or a heavy-bottomed skillet over medium-high heat. Add 1 tablespoon of butter and let it melt.
13
Place the seasoned beef slices on the hot pan. Grill for 2-3 minutes per side, or until cooked to your desired doneness. For thinly sliced beef, this will be quick.
3 min
14
Remove the beef from the pan, let it rest for a few minutes, then slice it into thin strips.

Assembling the Burritos

15
Lay one tortilla wrap flat on a clean surface or plate.
16
Spread about 1 tablespoon of cream cheese evenly across the center of the wrap, leaving a border.
17
Arrange some cut cherry tomatoes, sliced beef, cooked zucchini pieces, and sliced mushrooms (cut the whole ones if desired) over the cream cheese.
18
Add some jalapeño slices from the jar for a little kick, according to your preference.
19
Drizzle with your favorite BBQ sauce.
20
Finally, add a generous portion of the roasted potato strips.
21
To wrap, fold the left and right sides of the tortilla inwards over the filling, then fold the bottom edge up and tightly roll the entire burrito upwards until sealed.