Four Healthy Burrito Recipes

A burrito is a family favourite, enjoyed for its ability to get everyone involved, but this selection of burrito recipes won’t leave you feeling bloated and weighed down. Next time you’re craving Mexican, give one of these a go for a healthy spin and a taste bud kick. Full of vegetables, healthy fats and ingredients for great body health, they are a much better than a regular burrito and taste even better too!

Beef Burritos
Ingredients

½ tbsp coconut oil
250g trimmed sirloin steak
1 tbsp tamari or soy sauce
½ diced white onion
1 red pepper, in strips
1 crushed garlic clove
¼ cup cherry tomatoes
½ cup kidney or black beans
1 large whole wheat tortilla
1 tsp paprika
1 tsp mixed herbs
½ tsp sea salt flakes

Method
Heat coconut oil in a large frying pan and add the steak for 3-5 minutes, turning occasionally. Remove the steak and allow to rest, whilst adding; pepper, onion, garlic, tomatoes, herbs and paprika to the pan and cooking for 3-4 minutes. Slice the steak into thin strips and add back into pan and toss together. Add the beans and cook for a further minute. Pile onto a tortilla, wrap it up and enjoy!

Chipotle Chicken Burrito Bowl
Ingredients

1 tbsp finely chopped chipotle peppers
1 tbsp extra virgin olive oil
½ tsp garlic powder
½ tsp ground cumin
¼ tsp salt
1 lb boneless, skinless chicken breast
2 cups cooked quinoa
2 cups shredded lettuce
1 cup canned pinto beans
1 ripe diced avocado
¼ cup shredded cheddar (or other cheese)

Method
Preheat grill to medium-high. Combine chipotles, garlic powder, oil and cumin in a small bowl. Season chicken with salt and grill for 5 minutes, turn and brush with the chipotle glaze and continue cooking for 3-5 minutes until 165’F. Chop into bite-sized pieces. Assemble each burrito bowl with ½ cup of quinoa, ½ cup chicken, ½ cup lettuce, ½ cup beans, ¼ avocado and 1 tbsp of salsa and cheese.

Courgette and Bean Burritos
Ingredients

1 can fat-free refried beans
1 can unsalted pinto beans
3 cups diced courgette
8 ounces of brown rice (pre-cook)
8 whole wheat tortillas
4 ounces reduced-fat cheddar cheese
½ cup enchilada sauce (or homemade)
1 tbsp olive oil
1 tbsp chopped fresh oregano
½ tsp ground cumin
½ tsp black pepper
1/8 tsp ground red pepper
6 minced garlic cloves
½ cup reduced-fat sour cream

Method
Preheat the oven to 450’F whilst leaving a baking tray in. Place enchilada sauce, pinto beans and refried beans into a saucepan, cook for 4 minutes stirring occasionally. In a large pan, heat oil and then add courgette and sauté for 2 minutes. Add oregano, cumin, black pepper, red pepper and garlic. Cook for two minutes and remove from heat. Warm the tortillas and prepare the ingredients to go into them. Use about 1/3 cup bean mixture, 1/3 cup rice and 1/3 cup zucchini and 2 tbsp cheese per burrito. Wrap it up and place onto the preheated baking tray. Bake for 4 minutes (turning after 2). Serve with sauces of your choice.

Chicken and Black Bean Burritos
Ingredients

Brown rice
1/8 tsp salt
2 cups shredded, cooked chicken breast
1 can black beans
1 cup mild salsa (or homemade)
2 tsp chili powder
¼ cup chopped cilantro
1 tbsp lime juice
8 whole wheat tortillas
1 cup reduced-fat grated cheddar cheese

Method
Cook rice as directed on packet for two servings. In a microwaveable bowl, mix chicken, black beans, 1 cup salsa and chili powder. Microwave on high for 2 minutes or until hot. Stir each minute. Place rice into a large bowl with cilantro and lime juice, mix well. Heat tortillas and top with 1.2 chicken mixture, ¼ cup rice mixture and 2 tbsp cheese. Wrap and enjoy!

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