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Healthier Burritos 🌯🍅🥑
Gosh, I think it’s pretty safe to say we all LOVE burritos! So…how does one make them “healthier”? Here are my simple secrets:
➡️ Tortillas Hold Us Together:
First up, choose the best tortilla you can get your hands on, that fits your particular nutritional needs. Ezekiel, Food for Life, and Siete brands all make varieties that I love! Always read through the ingredients. They should be simple and self-explanatory. Often these healthier tortillas have a better taste and texture once heated up a bit.
➡️ What’s Really in Those Seasoning Packets?!👀
I love to mix up my own seasonings with organic spices because those little packets of taco seasoning are usually made with canola and soybean oils linked to inflammation, sugar, anti-caking agents, and natural flavors. Not to mention making my own taco seasonings actually tastes better too! YIKES. Many/most of us grew up with the packets and had no idea!
This is the BEST Homemade Taco Seasoning Mix
You’ll never purchase those store-bought packets again, after making it yourself!!
So simple, delicious, and lasts for several months – so double or triple this recipe and keep it handy in a small glass container near your stove.
- 2 Tbsps chili powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp crushed red pepper flakes
- 1/2 tsp dried oregano
- 1 tsp paprika
- 3 tsps ground cumin
- 2 tsps sea salt
- 2 tsps ground black pepper
In a small mixing bowl, whisk all ingredients until combined well.
Store in an airtight container.
To use your homemade spice mix in recipes, start with a smaller sprinkle – taste test to decide the amount of spice for your family’s taste. Usually, 1-2 Tablespoons per pound of ground beef is perfect.
➡️ Cheese please:
Instead of buying pre-shredded cheese, I like to find a block of grass-fed cheddar cheese ON SALE and shred it myself….or better yet enlist one of the kids for this duty.
Many pre-shredded varieties are coated in very strange things (anti-caking & clumping garbage) that actually interfere with the natural texture and melting quality. Cellulose anyone? Ew.
➡️ Finally, include as many fresh veggies and herbs as you can! Dice them up and throw them into your meat. I empty out the fridge of random veggies by dicing them up tiny and “sneak” them into my taco meat quite often.
- 1 Tbsp avocado oil
- 1 large white onion, diced
- 1 lb lean ground beef or bison
- 3 garlic cloves, minced
- 1-2 Tbsps homemade taco seasoning mix
- 1 x 15 oz can black beans, drained and rinsed well
- 2 large ripe tomatoes, chopped
- 1/2 cup green onions, chopped
- 6 large whole wheat tortillas of choice
- 1 cup cooked brown rice
- 1 cup cheddar cheese, shredded
- 1 cup mashed avocado or guacamole
- shredded lettuce, fresh cilantro, plain Greek yogurt
Heat the oil in a large skillet over medium heat.
Add in your diced onion and sauté for 2 minutes, or until it softens a bit.
Add in the ground beef, garlic, and taco seasoning, then cook the meat until no longer pink. Mince the meat with a wooden spatula as it cooks.
Stir in the beans together with the chopped tomatoes, and green onions, then cook for 2-3 minutes more.
To Assemble Your Burritos:
Lay down all tortillas then equally to each add meat mixture, a good sprinkle of brown rice, shredded cheese, and a small dollop of mashed avocado.
Fold in the sides and roll up the burrito. Repeat with remaining wraps and fillings.
Heat up your same skillet over medium and cook your burritos flipping them on all sides, for 5-6 minutes in total, or until golden brown and nicely crisp.
Serve your burritos warm with shredded lettuce, fresh cilantro, Greek yogurt, and mashed avocado, if desired