Classic Mexican Burrito

Classic Mexican Burrito

Our take on a classic dish from Mexico. Packed with delicious flavors and a good amount of protein.

Nutritional information:

Calories5192 kJ (1240 kcal)
Protein48 g
Fat47 g
Carbohydrates148 g
Fiber15 g

Utensils:

oven, pot, bowl, cutting board, Spoon, fork, chef's knife, baking tray, parchment paper

Recipe instructions:

1

Preheat the oven to 350 °F.

    2

    Dice the sweet potato, halve the onion, and slice them. Slice the bell pepper and place on a baking tray lined with parchment paper.

    • 3.5 oz Sweet potatoes (w/o skin)
      3.5 oz Sweet potatoes (w/o skin)
    • ½ Onion, yellow (~ 1.4 oz)
      ½ Onion, yellow (~ 1.4 oz)
    • ½ Bell pepper, green (~ 2.4 oz)
      ½ Bell pepper, green (~ 2.4 oz)
    3

    Add the spices and oil to the baking tray, mix well, add the minced meat and bake for 25 minutes.

    • 1 tsp Canola oil
      1 tsp Canola oil
    • ½ tsp Garlic powder
      ½ tsp Garlic powder
    • ½ tsp Hot paprika, ground
      ½ tsp Hot paprika, ground
    • ¼ tsp Cumin, ground
      ¼ tsp Cumin, ground
    • ¼ tsp Crushed pepper
      ¼ tsp Crushed pepper
    • 4.2 oz Ground beef
      4.2 oz Ground beef
    4

    Cook the rice according to the package instructions.

    • ¼ cup Rice
      ¼ cup Rice
    5

    Finely chop the parsley, mix with yogurt, and season with salt and pepper.

    • 3 Tbsp Low fat yogurt
      3 Tbsp Low fat yogurt
    • 2 twigs of Parsley, fresh or frozen (~ 1 tsp)
      2 twigs of Parsley, fresh or frozen (~ 1 tsp)
    • Salt
      Salt
    • Black pepper
      Black pepper
    6

    Dice the veggies and herbs, season with lime juice, salt, and pepper.

    • ½ Tomato (~ 2.1 oz)
      ½ Tomato (~ 2.1 oz)
    • ½ Onion, red (~ 1.5 oz)
      ½ Onion, red (~ 1.5 oz)
    • 1 twig of Parsley, fresh or frozen (~ ½ tsp)
      1 twig of Parsley, fresh or frozen (~ ½ tsp)
    • 1 tsp Lime juice
      1 tsp Lime juice
    • Salt
      Salt
    • Black pepper
      Black pepper
    7

    Peel the avocado remove the pit and mash with a fork.

    • ½ Avocado (~ 3.5 oz)
      ½ Avocado (~ 3.5 oz)
    8

    Coarsely chop the salad.

    • ½ Romaine lettuce (~ 2.1 oz)
      ½ Romaine lettuce (~ 2.1 oz)
    9

    Spread the yogurt dip onto the wraps. Top with salad, rice, veggies, meat, and avocado. Fold up the bottom to cover the filling, then fold in the edges. Roll up to seal.

    • 2 Flour tortillas (~ 4.6 oz)
      2 Flour tortillas (~ 4.6 oz)
    10

    Enjoy your meal!