Serves 10
Directions
- 1In a pan with cooking spray, add 800g lean ground beef and let it get a crispy sear.
- 2Add taco seasoning and 300g enchilada sauce, and mix well to coat.
- 3In the same pan, add 10 beaten eggs.
- 4Scramble the eggs on medium heat, stirring every 20 seconds until super fluffy.
- 5Add salt to taste to the scrambled eggs.
- 6On a warm tortilla, add 2 slices of light cheese.
- 7Add 1/10 of the scrambled egg, 1/10 of the taco beef, and 25g of low-fat cheese.
- 8Fold in the sides and roll it up tightly, repeating until you have 10 rolls.
- 9Place the rolls on a baking tray, give them a spray with cooking spray, and sprinkle with parsley.
- 10Air-fry at 180°C for 6-8 minutes or oven bake at 200°C for 8-10 minutes.
- 11Store the wrapped rolls in the freezer and reheat whenever needed.
Ingredients
- 800 g lean ground beef
- taco seasoning
- 300 g enchilada sauce
- 10 beaten eggs
- salt
- warm tortilla
- 2 light cheese slices
- 1 tenth of total scrambled egg
- 1 tenth of total taco beef
- 25 g low fat cheese
- parsley
- 10 low calorie tortillas
- 2 tsp smoked paprika
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cayenne
- 1 tsp cumin
- 1 tsp oregano
- 2 tsp sea salt
- 1 tsp black pepper
Equipment
panbaking trayair fryeroven
Tips
- Store wrapped in foil in the freezer for months.
- To reheat, unwrap from the foil, wrap in a paper towel, run under water, squeeze off excess and microwave for 5-6 minutes, then air-fry or toast in a pan for a couple of minutes until crispy.
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