Burrito Recipes
Burritos for real weeknights — breakfast burritos, chicken avocado ranch, smothered burritos, and freezer bean, rice and cheese ones for busy mornings.
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Low Calorie High Protein Breakfast Burrito
If you wanna get summer body ready then make this and follow my surefire steps!
Louis GantusIngredients
- 8 Low Calorie Tortilla
- 2-3 lb 93/7 Lean Ground Turkey
- 4 tbsp Light Sour Cream
- 8 Eggs
- 1/2 Medium Yellow Onion
- 8 Turkey Bacon
- 8 slices Velveeta American Cheese
- Seasonings of Choice
- Hot Sauce Of Choice
Instructions
- 1Julien onions and cook them down in a pan with a bit of olive oil and salt
- 2Once browned add ground turkey, season how you like it and cook through then remove from pan
- 3Add a bit more olive oil then cook turkey bacon for a few minutes on each side and remove
- 4In the bacon fat cook eggs, season how you like and remove
- 5Now assemble. Lay down tortilla add some light sour cream followed by ground turkey, a slice of turkey bacon, an egg, a slice of American cheese, and some hot sauce.
- 6Roll each one up in aluminum foil toss in the fridge and heat up whenever desired
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Open in Pepper →A Tortilla Can Hold Almost Anything
A burrito is what happens when you have a pound of ground beef, some cheese, and six tortillas on the counter. It stretches what you have and everybody eats it without arguing.
Cooks on Pepper reach for these on the nights nobody agrees on dinner, and on Sunday afternoons when they're rolling a batch to freeze for school mornings.
Every recipe here is a burrito someone actually makes: the low calorie high protein breakfast burrito with ground turkey, a bacon and egg breakfast burrito, chicken avocado ranch burritos, smothered burritos, freezer ready bean rice and cheese, fried burritos, and enchiritos.
Quick Tips
- 1
Warm the tortillas first
Heat tortillas 15 to 20 seconds in a dry skillet or wrapped in a damp towel in the microwave so they roll without cracking.
- 2
Don't overfill
Stick to about 1/2 cup of filling per burrito-sized tortilla, left of center, so you can fold and tuck without a blowout.
- 3
Sear the seam
Set the rolled burrito seam side down in a hot buttered skillet for 2 to 3 minutes to seal it and crisp the outside.
- 4
Cool before you freeze
Let filling cool completely, then wrap each burrito in foil and freeze up to 3 months; reheat 2 minutes in the microwave, unwrapped.
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