Kitchen Tools:

  • One medium bowl
  • One small bowl
  • Grater
  • Large pan

Recipe by: Lisa Ghilarducci
Serves: serves 2
Prep Time: Quick & Easy


1tbsp. chili spice mix (chili powder, cumin, garlic powder, sugar, paprika)

8-10 oz. beef stir fry strips

1/3 cup warm water

2 tsp. vegetable bouillon cubes

1 onions, yellow

1 pepper, green bell

1/2 cup medium cheddar cheese

1 tbsp. biodynamic extra virgin olive oil

To taste salt & pepper

6 white corn tortillas

1/2 cup chipotle salsa, medium

1/4 cup hewitt's goat milk sour cream, 14% mf

2 teaspoon cornstarch

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Prepare the Ingredients
•• Pour the Chili Spice Mix into a medium bowl.  
••• Add the beef stir-fry strips to the bowl, tossing to evenly to coat. Let the meat sit in the seasoning.
• In a separate small bowl, combine the warm water, cornstarch, and the vegetable bouillon.
• Using a fork, whisk until everything is incorporated and set aside.
• Dice the onion. Rinse and slice the bell pepper.
• Grate the cheddar cheese, if not pre-shredded.

Cook the Beef & Veggies
•• Add 1 tbsp olive oil to a large pan over high heat.
• Once the oil is sizzling, add the beef and veggies.
•• Cook until the veggies start to soften and the beef is almost cooked through, about 3-4 minutes.
• Stir in the cornstarch/ bouillon mixture.
• Reduce the heat to medium-low and let the beef and veggies cook until the liquid has thickened, about 2-3 minutes.
• Season with salt and pepper to taste.

Bring it All Together
• Transfer the beed and veggie mixture to the medium bowl used earlier. Rinse the pan and transfer and return it to the element over medium heat.
• Working one at a time, place the tortillas on the pan and warm them for 30 seconds per side.
• Evenly divide the tortillas between two plates.
• Top each tortilla with some of the beef and veggie mixture.
•• Sprinkle with cheese and rool them up.
• Garnish with a dollop of salsa and sour cream to serve!