Ingredients
2
barbecued steaks (I used rib eye)-chopped fine
1
medium sized yellow onion-chopped
1
very large clove garlic-minced
1
large beefsteak tomato-chopped
2
ears of sweet corn-cooked and kernels removed from cob
1/2
cup chopped mushrooms
1
1/2 cups shredded jalapeno jack cheese
6
flour tortillas-burrito size
Directions
1.
In a large skillet over medium heat, saute onions and garlic in olive oil for about 3 minutes.
2.
Then add remaining veggies, steak and spices.
3.
Saute til mushrooms wilt. Taste and add salt and pepper as needed.
4.
Turn heat to low and add cooked rice. Stir til well blended.
5.
Heat tortillas in microwave to soften.
6.
Fill each tortilla with steak mixture and cheese. Roll while tucking in the ends. Put on a plate, seam side down.
7.
Serve warm with sour cream if desired.
