Tex-Mex cuisine is where this particular recipe is derived! Instead of the traditional meat-and-bean filling so frequently used in Mexico, Tex-Mex takes it just a step further by adding more ingredients for a larger and more versatile burrito.
Ingredients:
- 1 lb beef fajita, cooked and sliced (you can refer to my Beef Fajita recipe for this!)
- 1 cup yellow onions, sliced thinly
- 1 cup corn kernels
- 1 cup black beans, cooked
- 2 cups Mexican green rice
- 2 cups cheddar cheese grated
- 2 cups mozzarella cheese, grated
- 1 cup red bell pepper, finely chopped
- Pepper
- Tortilla
Directions:
- Place the tortilla on a flat surface.
- Mix all the ingredients in a bowl and season with pepper.
- Add about 1 cup of the mixture ( depending on the size of the tortilla) and wrap it like shown on the picture below.
- Bake in the oven 350 degrees 15 to 20 minutes or place in the panini press on medium low for 10 minutes.
- Serve while warm with Pico de Gallo, guacamole and sour cream. Enjoy!
Note:
I used leftover fajitas when I last made these! Any other meat, like rotisserie chicken or pulled pork, will still work well for this recipe. This is especially good for those who won’t have time to make the fajitas; in fact, the meats just mentioned are readily available in grocery stores.
