Beef Burritos with Roasted Vegetables

Preheat your oven to 200°C (390°F).

Wash the potatoes thoroughly and cut them into thin strips. Place them in a bowl.

Season the potato strips generously with salt, black pepper, garlic powder, sweet paprika powder, and 2 tablespoons of olive oil. Mix well to ensure all strips are coated.

Wash the mushrooms and leave them whole

Cut the yellow zucchini into bite-sized pieces.

If your beef top round steak slices are very thick, you can gently pound them thinner or slice them into desired strips. Season the beef with salt and black pepper.

Cut the cherry tomatoes into halves or quarters, depending on their size.

Spread the seasoned potato strips and the whole mushrooms evenly on a baking tray lined with parchment paper.

Bake in the preheated oven for 30-40 minutes, or until the potatoes are golden brown and tender, and the mushrooms are cooked through. You can flip them halfway for even cooking.

While the vegetables are roasting, heat 1 tablespoon of olive oil in a large pan over medium heat.

Add the cut zucchini pieces to the pan and fry for 5-7 minutes, stirring occasionally, until they are tender and slightly browned. Remove from the pan and set aside.

Heat a grill pan or a heavy-bottomed skillet over medium-high heat. Add 1 tablespoon of butter and let it melt.

Place the seasoned beef slices on the hot pan. Grill for 2-3 minutes per side, or until cooked to your desired doneness. For thinly sliced beef, this will be quick.

Remove the beef from the pan, let it rest for a few minutes, then slice it into thin strips.

Lay one tortilla wrap flat on a clean surface or plate.

Spread about 1 tablespoon of cream cheese evenly across the center of the wrap, leaving a border.

Arrange some cut cherry tomatoes, sliced beef, cooked zucchini pieces, and sliced mushrooms (cut the whole ones if desired) over the cream cheese.

Add some jalapeño slices from the jar for a little kick, according to your preference.

Drizzle with your favorite BBQ sauce.

Finally, add a generous portion of the roasted potato strips.

To wrap, fold the left and right sides of the tortilla inwards over the filling, then fold the bottom edge up and tightly roll the entire burrito upwards until sealed.

Serve your hearty beef burritos immediately and enjoy!