Burritos congelados altos en proteínas

Ingredientes

• 1 teaspoon oil
• 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
• 15 ounce can enchilada sauce or 1 1/4 cups salsa
• 1 1/2 cups plain non-fat or low fat Greek yogurt
• 1 1/2 teaspoons Worcestershire sauce
• 1-2 tablespoon fresh lime juice (or powdered true lime to taste)
• 15 ounce can refried beans (I use fat free)
• 1 1/4 cup shredded reduced fat cheese
• 10 burrito-sized low carb tortillas

Preparación

1. 1

   Heat an extra large skillet (14") or large electric skillet to medium heat. When pan is hot, drizzle (or spray) lightly with oil to coat pan and then add ground beef. Smash it around into a flat layer.

2. 2

   Sprinkle the following seasonings over your meat: 1 tablespoon ground cumin, 1 tablespoon chili powder, 1 tsp smoked paprika, 1½ tsp garlic powder, 1½ tsp onion powder, 2 tsp kosher salt, and ½ tsp black pepper. Increase heat to medium-high and continue to mix and crumble ground beef, distributing in the seasonings. Cook ground beef until no longer pink and any liquid in the pan is evaporated. If using extra lean ground beef, you should not have excess oil in the pan to drain. But if you do, carefully remove.

3. 3

   Reduce heat to medium-low and stir in enchilada sauce (or salsa), and then yogurt, and Worcestershire sauce. Remove pan from heat and stir in lime juice and season with additional salt to taste, if necessary.

4. 4

   Lay out 10 tortillas on a clean work surface. Divide the refried beans evenly on each about 3 tablespoons on each (I find my small cookie scoop helpful and efficient here!) Use a spoon to gently spread out a little, in an oval-ish shape, staying at least 1 inch away from the edge.

5. 5

   Next divide the meat mixture evenly, about 2/3 cup, and sprinkle down the center of each tortilla.

6. 6

   Lastly top each one with 2 tablespoons shredded cheese. Roll each burrito up, securing the ends tightly (see video reference in blog post) and place seam-side down.

7. 7

   Store according to your preference:- wrap each in plastic or foil and store in airtight container or zip top bag-flash freeze and vacuum, either in singles or a batch. To reheat from frozen, remove foil/plastic and place on plate. Cover with a damp paper towel. Experiment in your own microwave, I do 3-4 minutes at 50% power and about 90 seconds on full power. If you prefer a crisp exterior, lightly coat with oil and heat cooked burritos in a skillet or the air fryer for a few minutes until golden.