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Nutrition Facts
Serving Size 345 g
(Approx. 4 Servings)
Amount Per Serving
Calories 590 Calories From Fat 150
% Daily Value*
Total Fat 16 g 25%
Saturated Fat 4.5 g 23%
Trans Fat 0.0 g
Cholesterol 80 mg 27%
Sodium 1710 mg 71%
Total Carbohydrate 63 g 21%
Dietary Fiber 5 g 20%
Sugars 4 g
Protein 42 g
Vitamin A 15% Iron 8%
Vitamin C 8% Calcium 30%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Chipotle Beef Burritos

Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
4  People


Recipe makes 4 Servings

1 Lb H-E-B Fully Cooked Beef Fajita Strips
1 cup(s) Central Market All Natural Chipotle Salsa
2 roma tomato, medium
2/3 cup(s) H-E-B Bean & Cheese Dip
4 Mission Large Flour Burrito
3/4 cup(s) H-E-B Fancy Shredded Cheddar
8 Tbsp H-E-B Fat Free Sour Cream
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Heat a large skillet 3 minutes over medium-high heat.
Cook fajitas 3 minutes per side.
Remove from skillet and let stand 5 minutes.
Discard juices and wipe skillet clean with paper towel.
Heat chipotle sauce in skillet 5 minutes until reduced slightly.
Chop tomatoes and set aside.
Slice fajitas across the grain into 1/4-inch thick slices and then cut into 1/2-inch pieces.
Add fajitas to chipotle sauce.
Heat 1-2 minutes until fajitas are cooked.
Add black bean dip; stir until just heated through and remove from heat.
Heat tortillas, one at a time, in another large skillet over medium-high heat.
Spoon one-quarter of fajita mixture onto center of each tortilla.
Top with cheese and tomatoes.
Add sour cream.
Fold sides of tortilla over mixture and roll from the bottom to enclose filling.
Serve immediately.



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