BEEF TAPA BURRITO

Ingredients:

3	tbsp	cooking oil
5	pc	MAGNOLIA BROWN EGGS, beaten
2	packs (220 g each)	PUREFOODS BEEF TAPA
2	tbsp	STAR MARGARINE CLASSIC
1	pc (80 g)	red bell pepper, chopped
1/2	cup (32 g)	green peas (optional)
2-1/2	cup	leftover rice
5	pc	store-bought 12-inch flour tortillas (large)

Procedure:

Heat 1 tbsp oil in a pan. Add eggs and cook until set, stirring occasionally. Set aside.
In the same pan, heat the remaining oil and fry tapa for 5 minutes until cooked through. Remove meat and slice into strips. Set aside but keep warm.
In the same pan, melt margarine. Sauté bell pepper and green peas. Add rice and cook for 3 minutes.
In another pan, warm flour tortillas for 30 seconds to 1 minute per side.
To assemble, place each flour tortilla on cut foil or baking paper. Add a fifth portion of eggs, tapa, and rice. Fold both sides of tortilla and bring bottom flap up to wrap over filling and roll until the whole burrito is secured. Wrap in foil or baking paper.

Makes 5 servings.
(Yield: 5 pieces/1 piece per serving)

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