Ingredients
- 1 10-inch flour tortilla, heated
- 3/4 cup cubed, cooked ribeye steak, heated
- 1/4 cup Mexican rice, heated
- 1/4 cup pinto beans, heated
- 1/4 cup shredded Cheddar cheese
- 1 tablespoon diced onion
- 1 tablespoon chopped cilantro
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