Name: Vegetable and Meat Burritos
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: Mexican
Ingredients: 1 cup diced bell peppers (any color); 1 cup diced onions (yellow or white); 2 cups diced yellow potatoes (Yukon Gold preferred); 1 lb lean ground meat (turkey, chicken, or 93/7 beef); 6 large eggs; 4 large egg whites; 1/2 cup cottage cheese (full fat for best texture); 1 cup shredded cheddar cheese (sharp cheddar recommended); 2 tablespoons olive oil; Salt and pepper to taste; 1 teaspoon paprika; 1 teaspoon garlic powder; 1 teaspoon onion powder; 10 large burrito-sized tortillas; Your favorite sauce (salsa, hot sauce, or both); 1/4 cup fresh cilantro (chopped)

Description

Delicious and versatile burritos filled with vibrant vegetables and lean meat, perfect for meal prep or quick weeknight dinners.

Ingredients

Scale

1 cup diced bell peppers (any color)
1 cup diced onions (yellow or white)
2 cups diced yellow potatoes (Yukon Gold preferred)
1 lb lean ground meat (turkey, chicken, or 93/7 beef)
6 large eggs
4 large egg whites
1/2 cup cottage cheese (full fat for best texture)
1 cup shredded cheddar cheese (sharp cheddar recommended)
2 tablespoons olive oil
Salt and pepper to taste
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
10 large burrito-sized tortillas
Your favorite sauce (salsa, hot sauce, or both)
1/4 cup fresh cilantro (chopped)

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Instructions

Preheat your oven to 400°F (204°C). Spread the diced bell peppers, onions, and yellow potatoes on a large sheet pan. Drizzle with olive oil, season with salt and pepper, and toss to coat. Roast for 20-25 minutes until golden brown and fork-tender.
Spread the ground meat over the roasted vegetables, breaking it into small crumbles. Season with paprika, garlic powder, onion powder, salt, and pepper. Roast for another 10-15 minutes until the meat is cooked through.
Blend the eggs, egg whites, and cottage cheese until smooth. Pour the mixture over the cooked meat and vegetables, ensuring an even coverage. Top with shredded cheddar cheese and bake for an additional 12-15 minutes until the eggs are set and the cheese is bubbly.
Allow the mixture to cool for 20-30 minutes, then slice into 10 portions. If desired, warm the tortillas. Place a portion on each tortilla, drizzle with your favorite sauce, add cilantro, fold the sides, and roll tightly into burritos.
Wrap the burritos in parchment or foil and freeze flat. To reheat from frozen, unwrap and microwave on high for 3-4 minutes, or toast in a skillet for a crispier exterior.

Notes

Use fresh ingredients for optimal flavor. Avoid overstuffing the burritos for easier wrapping.

Prep Time: 30 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Baking
Cuisine: Mexican

Nutrition

Serving Size: 1 burrito
Calories: 320
Sugar: 2g
Sodium: 500mg
Fat: 15g
Saturated Fat: 5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 4g
Protein: 22g
Cholesterol: 250mg