High Protein Burritos Meal prep

Ingredients

• 3 pieces Bell Peppers (any colors, diced)
• 0.5 large Onion (diced)
• 2 lb Lean Ground Beef (90% lean, preferably grass‑fed)
• 2 packets Low Sodium Taco Seasoning (store‑bought, about 2 Tbsp total)
• 1 cup Greek Yogurt (plain, non‑fat)
• 2-3 pieces Chipotle Peppers in Adobo (canned, stems removed)
• 1 Tbsp Adobo Sauce (from the same can of chipotle peppers)
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 1 tsp Paprika
• 1 lime Lime Juice (freshly squeezed)
• to taste Salt
• 1 cup Low‑Fat Cheddar Cheese (shredded)
• 8 pieces Whole Wheat Tortillas (8‑inch, preferably low‑carb)

Instructions

1. Dice the vegetables

   Dice the three bell peppers and half a large onion into bite‑size pieces on a cutting board.

   Time: PT5M

2. Sauté peppers and onion

   Heat a large skillet over medium‑high heat, add a drizzle of oil, then add the diced peppers and onion. Cook, stirring occasionally, until they soften and start to brown, about 5 minutes.

   Time: PT5M

   Temperature: medium‑high heat

3. Brown the ground beef

   Add the 2 lb lean ground beef to the skillet with the vegetables. Break it up with a spatula, sprinkle the two packets of low‑sodium taco seasoning, and cook until the beef is fully browned and no longer pink, about 8 minutes.

   Time: PT8M

   Temperature: medium‑high heat

4. Prepare the chipotle‑yogurt sauce

   While the beef is cooking, combine 1 cup Greek yogurt, 2‑3 chipotle peppers, 1 Tbsp adobo sauce, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp paprika, juice of one lime, and salt to taste in a blender. Blend until smooth and creamy, about 1‑2 minutes.

   Time: PT5M

5. Assemble the burritos

   Lay a tortilla flat, spread a generous spoonful of the chipotle‑yogurt sauce, add a portion of the beef‑vegetable mixture, and sprinkle with shredded low‑fat cheddar cheese. Roll tightly and place seam‑side down on a plate.

   Time: PT5M

6. Sear the burritos

   Return the skillet to medium‑high heat. Add a tiny amount of oil and place the assembled burritos seam‑side down. Cook for 2‑3 minutes per side, pressing gently, until the tortillas are lightly golden and the cheese melts.

   Time: PT5M

   Temperature: medium‑high heat

Nutrition Facts

Calories

580

Protein

30 g

Carbohydrates

30 g

Fat

15 g

Fiber

4 g