High Protein Freezer Burritos
35 minMakes 10 burritos
Beef-forward freezer burritos packed with 50g protein and 30g fiber per burrito, seasoned with taco spices and bound with a creamy Greek yogurt sauce.
| prepHeat extra large skillet (14") or electric skillet to medium heat | ||||||||
| 1 teaspoon oil | Heat skillet, add oil & beef, smash flat | Sprinkle seasonings, cook medium-high until no pink | Reduce heat, stir in enchilada sauce & yogurt | Stir in Worcestershire, remove from heat | Stir in lime juice, season with salt to taste | Divide meat mixture (2/3 cup) down center | Top each with 2 tbsp cheese, roll tightly | Wrap & freeze in airtight container or vacuum seal |
| 3 pounds 96% lean ground beef | ||||||||
| 1 tablespoon ground cumin | ||||||||
| 1 tablespoon chili powder | ||||||||
| 1 teaspoon smoked paprika | ||||||||
| 1 1/2 teaspoon garlic powder | ||||||||
| 1 1/2 teaspoon onion powder | ||||||||
| 2 teaspoons kosher salt | ||||||||
| 1/2 teaspoon black pepper | ||||||||
| 425 g can enchilada sauce (or 300 ml salsa) | ||||||||
| 360 ml plain non-fat or low fat Greek yogurt | ||||||||
| 1 1/2 teaspoons Worcestershire sauce | ||||||||
| 1-2 tablespoons fresh lime juice (or powdered True Lime to taste) | ||||||||
| 425 g can refried beans (fat free) | Spread 3 tbsp beans on each tortilla | |||||||
| 140 g shredded reduced fat cheese | ||||||||
| 10 burrito-sized low carb tortillas | ||||||||
Translate
Part of Pro · 19 languages
⋯More
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.