Name: Mexican Corned Beef Burritos
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4
Ingredients: Cobram Estate Olive Oil, Extra Virgin, Classic Flavor; Hydroponic Tomato; Cebollitas Bunch; Ortega Jalapenos, Hot, Diced; SIGNATURE SELECTS Corned Beef; 24 Mantra Powder, Organic, Cumin; Organic Potted Oregano; Elephant Garlic; Cilantro; SIGNATURE SELECTS Tortillas, Street Tacos, White Corn; Organic Avocado; HATCH Jalapeno, Organic, Nacho Sliced; Sargento Off The Block Fine Cut Shredded Sharp Cheddar Cheese

For the Filling:

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Heat the olive oil in a large skillet.
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Add the tomatoes, onions, and jalapeno.

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Cook for 2 minutes. 
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In the meantime, open the canned beef. 
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Add the beef to the skillet. 
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Break up the meat with your spatula. 
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Add the cumin, oregano, and garlic. 
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Cook for 5 minutes. 
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Add the cilantro and cook for 1 more minute.

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Stir to combine. 
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Cover to keep warm. 
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To Assemble the Burrito:

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Warm up the tortillas. 
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About 1 minute on each side.
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Place tortilla on a clean surface. 
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Add about 2-3 tablespoons of the corned beef mixture to the center.

On top of the mixture, add a few slices of avocado, 1-2 tablespoons of cheese, and desired jalapenos.

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Fold in the sides of the tortilla. 
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Fold in the center tortilla ends. 
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Wrap tightly the rest of the tortilla to form the burrito.

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Serve with salsa and enjoy.
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Mexican Corned Beef Burritos

Serves 4

18 mins prep

12 mins cook

30 mins total

What you need

For the Filling:

To Assemble Burrito:

How to make

For the Filling:

To Assemble the Burrito: