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Prep Time
10 mins
Total Time
30 mins
Serves
4

Ingredients

8 oz
blade steak, thinly sliced
250 g
1/2 cup
tomato salsa
125 mL
1
avocado, peeled, halved and pitted
2 tbsp
olive oil
30 mL
1
small red onion, halved and sliced into thin strips
1
poblano pepper, seeded and sliced into thin strips
1
yellow pepper, seeded and sliced into thin strips
1
jalapeño pepper, seeded and sliced into thin strips
4
large tortillas
1 cup
canned refried beans, warmed, divided
250 mL
2 cups
shredded iceberg lettuce
500 mL

Method

Step 1
Stir together beef and salsa in a bowl and set aside to marinate. Scoop avocado into a small bowl; mash until smooth and set aside.
Step 2
Add oil, onion, poblano, yellow and jalapeno peppers to a large skillet over high heat. Cook, stirring often, until vegetables start to soften, approx. 5 min. Push vegetables to one side. Add beef mixture and allow to sizzle 3 sec., then stir to combine with vegetables. Cook until beef begins to brown, about 5 min. Remove from heat and set aside.
Step 3
Spread refried beans over one-half of each tortilla and the avocado over the other half. Layer the beef mixture and lettuce on half of each tortilla. Roll up tortillas to serve.

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Nutritional Facts Per Serving

Nutrition Description:
Per serving (1 wrap):
Calories:
520
Fat:
24 g
Saturated Fat:
5 g
Carbs:
51 g
Fibre:
7 g
Sugar:
5 g
Cholesterol:
4 mg
Protein:
26 g
Sodium:
800 mg