High Protein Mexican Cheesy Beef Burritos
Serves 6
Directions
- 1Add lean ground beef to a pan with cooking spray and cook on high heat till about halfway done.
- 2Add taco seasoning, diced white onion and bell pepper.
- 3Stir until soft, then add fajita sauce and mix well.
- 4Melt light butter in a saucepan.
- 5Add washed rice, seasonings, tomato paste and toast until fragrant.
- 6Add chicken stock, bring to a bubble and simmer for 15-20 minutes until fully cooked.
- 7On a warm tortilla add 1/6 of your rice, 1/6 of your beef, low fat cheese, then fold in the sides.
- 8Roll it into a burrito and repeat for six.
- 9Toast to seal.
- 10Store in the freezer and reheat when you're ready to eat.
Ingredients
- 800 g lean ground beef
- taco seasoning
- 1 diced brown onion
- 1 red bell pepper
- 200 g fajita sauce
- 2 tsp paprika
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cayenne
- 1 tsp cumin
- 1 tsp oregano
- 2 tsp salt
- 1 tsp black pepper
- 15 g light butter
- 200 g washed rice
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 0.5 tsp cayenne
- 1 tsp salt
- 35 g tomato paste
- 400 ml chicken stock
- 6 protein tortillas
- 180 g low fat cheese
- 0.5 tsp cumin
Equipment
pancooking spraywooden spoonknife
Tips
- Toast in the pan with the folded side down to seal the burrito.
- Allow the burritos to cool before wrapping in foil.
- Wrap in foil and store in the fridge for up to a week or in the freezer for a couple months.
- To reheat, remove the foil, wrap in a damp paper towel and microwave for 3-4 minutes from the fridge or 5-6 minutes from the freezer, flipping over at halfway, unwrap carefully from the paper towel air-fry or toast in the pan for a couple minutes to get crispy and enjoy!
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