CHEESY POTATO BURRITO

Lunch/Dinner

Prep

15 Mins

Cook

30 Mins

Serves

Macros per serving

Calories

615

Protein

48g

Carbs

73g

Fat

Ingredients

white onion, and red skin potatoes. black beans. browned.
water if it gets too dry). Cook for an additional 2-3 minutes. Set aside. peppers, white onion, and diced red skin potatoes. caramelized, about 10-12 minutes. Set aside. approximately 4 oz of meat on each. distributing it evenly. bottom, and roll tightly from bottom to top, ensuring all ingredients are enclosed. or aluminum foil. tortillas are slightly crispy and the cheese is melted. a few minutes.
1 lb 93/7 (453g) raw lean ground beef
1 packet (27g) taco seasoning (low sodium)
3 medium (360g) bell peppers, chopped
3/4 (150g) white onion, chopped
3 (510g) red skin potatoes, diced
4 (172 g) low-carb tortilla (extreme wellness brand)
1 cup (185g) Jasmine rice, cooked
1 cup (190g) black beans, drained
1 cup (112g) fat-free cheddar cheese

Instructions

16 steps

1Preheat the oven to 375°F (190°C). Wash and dice the bell peppers, white onion, and red skin potatoes.
2Cook the rice according to package instructions. Rinse and drain the black beans.
3In a skillet over medium heat, cook the lean ground beef until browned.
4Add the taco seasoning packet and stir until well combined (add a little water if it gets too dry). Cook for an additional 2-3 minutes. Set aside.
5In the same skillet, add a little oil if needed, then add the diced sweet peppers, white onion, and diced red skin potatoes.
6Cook until the potatoes are tender and the vegetables are caramelized, about 10-12 minutes. Set aside.
7Lay out the tortilla shells on a flat surface.
8Divide the cooked ground beef evenly among the tortillas, placing approximately 4 oz of meat on each.
9Top each portion of meat with the cooked vegetable mixture, distributing it evenly.
10Add about ¼ cup of cooked rice and beans to each burrito.
11Sprinkle each burrito with 1/4 cup of fat-free cheddar cheese.
12To roll each burrito, fold in the sides of the tortilla, then fold up the bottom, and roll tightly from bottom to top, ensuring all ingredients are enclosed.
13Place the rolled burritos on a baking sheet lined with parchment paper or aluminum foil.
14Bake in the preheated oven for about 10-15 minutes, or until the tortillas are slightly crispy and the cheese is melted.
15Once baked, remove the burritos from the oven and let them cool for a few minutes.
16Optionally, serve with salsa, guacamole, or sour cream on the side. 1 lb 93/7 (453g) raw lean ground beef 1 packet (27g) taco seasoning (low sodium) 3 medium (360g) bell peppers, chopped 3/4 (150g) white onion, chopped 3 (510g) red skin potatoes, diced 4 (172 g) low-carb tortilla (extreme wellness brand) 1 cup (185g) Jasmine rice, cooked 1 cup (190g) black beans, drained 1 cup (112g) fat-free cheddar cheese