High Protein Mexican Cheesy Beef Burritos

Serves 6
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Directions

  1. 1Add lean ground beef to a pan with cooking spray and cook on high heat till about halfway done.
  2. 2Add taco seasoning, diced white onion and bell pepper.
  3. 3Stir until soft, then add fajita sauce and mix well.
  4. 4Melt light butter in a saucepan.
  5. 5Add washed rice, seasonings, tomato paste and toast until fragrant.
  6. 6Add chicken stock, bring to a bubble and simmer for 15-20 minutes until fully cooked.
  7. 7On a warm tortilla add 1/6 of your rice, 1/6 of your beef, low fat cheese, then fold in the sides.
  8. 8Roll it into a burrito and repeat for six.
  9. 9Toast to seal.
  10. 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!