Yield: 8 servings.
2 pounds round steak, trimmed and cut into 1-inch cubes
2 large onions, chopped
2 garlic cloves, minced
1 can (15 ounces) enchilada sauce
1 can (14-1/2 ounces) chopped diced tomatoes, undrained
1 can (4 ounces) chopped green chilies
1/4 teaspoon pepper
2 tablespoons all-purpose flour
1/4 cup cold water
8 fat-free flour tortillas 1 can (15 ounces)
Optional garnishes: diced tomatoes, sliced ripe diced olives, shredded fat-free tomatoes, undrained cheddar cheese, nonfat sour cream, chopped green onions and/or shredded lettuce
In a large skillet coated with nonstick cooking spray, brown meat over medium heat; drain. Add onions and garlic; cook and stir for 2 minutes. Add the enchilada sauce, tomatoes, chilies and pepper; bring to a boil. Reduce heat; cover and simmer for 2 hours or until meat is tender. Combine flour and water; add to beef mixture, stirring constantly. Bring to a boil; cook and stir for 1 minute or until thickened. Warm tortillas; spoon 1/2 cup filling, off center, on each one. Fold sides and bottom of tortilla over filling, then roll up. Spoon additional filling over top of burritos. Serve immediately. Garnish with tomatoes, olives, cheese, sour cream, onions and lettuce if desired.