🛒 Ingredients
Protein filling:
3 lbs (1.36 kg) lean ground beef (90–93%) or ground turkey
2 cups liquid egg whites (or 10 whole eggs)
2 cans (15 oz each) black beans, drained & rinsed
2 cups shredded reduced-fat cheddar or mozzarella
1 large onion, diced
2 cloves garlic (optional)
2 tbsp taco seasoning
Salt & pepper to taste
Carb base:
10 large flour tortillas (burrito size)
🔥 Instructions
1️⃣ Cook the Meat
Brown ground beef/turkey in a large pan over medium heat.
Add diced onion, garlic, taco seasoning, salt & pepper.
Cook until fully done. Drain excess fat if needed.
2️⃣ Add the Eggs
Push meat to one side.
Pour egg whites (or beaten eggs) into pan.
Scramble, then mix into meat once cooked.
3️⃣ Add Beans
Stir in drained black beans.
Heat 2–3 minutes.
Remove from heat and let cool slightly.
4️⃣ Add Cheese
Mix cheese into the warm filling (or sprinkle into each burrito individually).
5️⃣ Assemble
Divide filling evenly into 10 tortillas.
Fold sides in, roll tightly.
Optional: Toast seam-side down in a dry pan for 1–2 minutes for better texture.
❄️ Freezer Instructions
Wrap each burrito in foil or parchment.
Store in freezer up to 2–3 months.
Reheat: Microwave 2–4 minutes (flip halfway) or air fry 8–10 minutes at 375°F.
💪 Macros (Per Burrito – Approx.)
Using lean beef + reduced fat cheese:
Protein: ~55–58g
Calories: ~650–750
Carbs: ~45–55g
Fat: ~25–30g
