Loaded Avocado & Mexican Rice Burritos

Ingredients

• 1 low carb tortilla (large size)
• 4 oz lean ground beef (cooked with taco seasoning)
• 0.33 cup Mexican-style rice (spiced, cooked)
• 2 tbsp black beans (rinsed and drained)
• 2 tbsp shredded cheese (such as Mexican blend or cheddar)
• 0.25 avocado (sliced or mashed)
• 1 tsp olive oil (for crisping the tortilla)

Steps

1. 1

   Lay the low carb tortilla flat on a clean work surface or plate.

2. 2

   Layer the center of the tortilla with the cooked taco beef, Mexican-style rice, black beans, shredded cheese, and avocado slices.

3. 3

   Fold in the sides of the tortilla and roll it up tightly to form a burrito.

4. 4

   Heat a small amount of olive oil in a skillet over medium heat.

5. 5

   Place the burrito seam-side down in the hot skillet and cook for 1-2 minutes until golden brown and crispy.

6. 6

   Flip the burrito and cook the other side for another 1-2 minutes until the cheese is melted and the exterior is perfectly crispy.

Notes

The author recommends using homemade Mexican-style rice and taco seasoning to avoid additives. This recipe is designed for meal prep and can be reheated, though the tortilla is best crisped just before serving. Each burrito contains approximately 42g of protein.

Nutrition per serving

• main
• high-protein
• low-carb
• meal prep
• healthy
• burrito
• easy