| Level: | Easy |
| Total: | 55 min |
| Active: | 25 min |
| Yield: | 6 servings |
Ingredients
- 2 pounds skirt steak
- Kosher salt and freshly ground black pepper
- 2 tablespoons olive oil
- 2 red bell peppers, sliced
- 1 medium onion, sliced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- One 28-ounce can refried beans
- 12 burrito-size tortillas
- 3/4 cup grated Cheddar, plus more for topping
- One 10-ounce can red enchilada sauce
- One 10-ounce can green enchilada sauce
- Serving suggestions: sour cream, pico de gallo and fresh cilantro leaves
Instructions
- Prepare a grill for medium-high heat. Preheat the oven to 350 degrees F.
- Season the steak with salt and pepper. Grill the steak about 3 minutes each side. Allow to rest for 5 minutes, then slice.
- Heat the oil in a skillet set over medium heat. Add the bell peppers, onions and some salt and pepper, then the cumin, oregano, chili powder and garlic powder. Stir together and saute until the onion and peppers soften, about 5 minutes.
- Spread a small amount of beans on each tortilla. Add slices of grilled steak and some onions and peppers, then sprinkle over some cheese. Fold over the ends of each tortilla and roll up. Lay the rolled tortillas in a pan. Pour over the red and green enchilada sauces and sprinkle over a little extra cheese.
- Bake until the cheese is melted and the dish is bubbly, about 20 minutes. Serve immediately with a dollop of sour cream, some pico de gallo and some cilantro leaves to garnish.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 694 |
| Total Fat | 34 g |
| Saturated Fat | 13 g |
| Carbohydrates | 54 g |
| Dietary Fiber | 12 g |
| Sugar | 10 g |
| Protein | 46 g |
| Cholesterol | 115 mg |
| Sodium | 1579 mg |
Reviews
Ah-mazing
I was surprised that these were “raw” tortillas.They taste doughy .Would be better if tortillas are pan heated first. Or even pan fired for a minute after filling.Also can’t take on the go to much with sauce all on the out side.
I made this tonight. Delicious and easy.
These were excellent! I want to try next time with ground beef or chicken, I think both would work. I cooked my steak to medium rare’rare. You have to not overcook the meat or it will be tough so take into account that the steak will see additional heat in the oven. I also think it’s important to use a flank steak that is fairly consistent in thickness so the cook is even. I only had a large can of red enchilada sauce on hand so I used that along with a splash of salsa verde and that worked out great. this is a new favorite!
I used a meat tenderizer on my flank steak. These are very flavorful. Makes an awful lot. I am wondering if I can freeze them. Does anybody know?
Made this recipe last night for dinner. You have the winning combination with this one…..Perfect flavor…loved it………Love your show.
GOOD MORNING DEE COULD I USE CHICKEN INSTEAD OF STEAK ON THOSE BURRITOS ON YOUR 101 BURNING. LOVE YOUR SHOWS. YOUR FAVE FAN. I AM ON A MEDITERRANEAN DIET.
Delicious. If it was tough, you overcooked it.
Made these with skirt steak as called for (unlike other reviewers). Horribly tough to eat!! Cooked exactly as stated, and sliced thin against the grain. Couldn’t bite thru or chew this meat! What a waste of time and money!!
Made these with leftover steak and delish! Will make them again and again!