Short Rib Burritos
Short Rib Burritos are a delicious dinner to make with leftover short ribs. Make these burritos on the grill or in the oven for a quick and easy meal any night of the week.
Servings: 10 burritos
Calories: 879kcal
Ingredients
- 1/2 pound cooked short rib meat
- 2 tablespoons olive oil
- 1 cup diced bell peppers
- 1 cup diced onion
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 cup drained can diced tomatoes
- 1 cup shredded mozzarella cheese or Monterey Jack
- 1/2 cup shredded sharp cheddar cheese
- 10 soft taco sized flour tortillas
- Shredded lettuce for serving
- Green Onions sliced, optional garnish
- Sour Cream for serving
- Salsa for serving
Instructions
- Remove rib meat from the bones and dice. Place in bowl and set aside.
- Cook peppers and onions in a skillet with olive oil over medium heat. Season with salt and pepper, stirring often. Cook until vegetables are softened, about 10 minutes.
- Add to the bowl rib meat along with tomatoes and shredded cheese.
- Mix until well combined.
- Fill flour tortillas with mixture, roll up, tucking in the ends.
- Secure with a toothpick.
- Cook on a baking sheet in a 375° oven or place over indirect grill fire at 350° for about 20 minutes or until tortillas are lightly browned and crispy.
- Serve over shredded lettuce and top with sour cream, green onions and salsa if desired.
Notes
Store cooled burritos wrapped in foil or in a plastic baggie in the refrigerator up to 3 days.
Reheat in a 350° oven on a sheet pan for about 8 -10 minutes or in an air fryer at 350° for about 3 minutes.
Nutrition
Serving: 1g | Calories: 879kcal | Carbohydrates: 58g | Protein: 49g | Fat: 51g | Saturated Fat: 22g | Polyunsaturated Fat: 25g | Trans Fat: 2g | Cholesterol: 152mg | Sodium: 1822mg | Fiber: 8g | Sugar: 8g