Quick & Easy Beef & Squash Burrito!
This delicious burrito came together really quickly in one pan for a super delicious lunch that gave me leftovers for the next few days! I love adding volume to my taco meat by mixing in any cooked vegetables that I have leftover in my fridge. I had cooked squash, but you can use anything you have! (I often have leftover cooked squash because it adds volume to so many things without adding too many calories!)
Add all of the seasonings to taste (be generous!), some cheese for added protein, some sour cream for creaminess, and some hot sauce for a kick! I love wrapping the whole thing in a low carb tortilla for even more protein and added fiber!
Ingredients:
1 tsp Olive Oil
1/2 Onion, diced
3 cloves Garlic, chopped
1 Red Bell Pepper, diced
1 lb 93% lean Ground Beef
1+ cup cooked Kabocha Squash
Chili Powder
Cumin Powder
Coriander Powder
Dried Oregano
Smoked Paprika
Salt & Pepper
4 Mission Carb Balance Burrito Size Tortillas
56g Reduced Fat Cheddar Cheese
52g Sour Cream
Hot Sauce
Instructions:
Saute the vegetables in the oil with the spices.
Add the ground beef and season again with the spices.
Stir in the cooked squash.
Divide the mixture into 4 burritos and top each with 14g cheese, 13g sour cream, and hot sauce.
Wrap and enjoy!
Makes 4 servings: 33g Protein, 18g Fiber, 341 Calories per serving
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