Beef & Veggie Burritos

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I really like to have a few easy meals in my fridge and freezer for lunches and those nights I don’t feel like cooking a meal with a lot of steps and ingredients. I have found that homemade soups, sauces, tortillas, and now burritos are really helpful to have on hand.

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I made these burritos with beef and veggies but the options are endless! You could go a completely traditional Mexican route, you could make breakfast burritos, make them vegan, use chicken or pork, shredded or diced, you could go completely veggie, Asian, Caribbean, you name it – as far as your imagination and skills will take you.

If you’re short on time, you can also make the tortillas a day ahead or a few days ahead so you can split up the prep time although – these come together really quickly!

 

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Speaking of the tortillas, that recipe also has endless options. You can add all kinds of herbs for flavor. You can also replace the spinach puree with pureed sweet potato, carrots, kale, collards… or beets or sun dried tomatoes, roasted garlic, a combination of different herbs and veggies, or anything your creative mind comes up with.

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*Dairy Free   *Grain Free   *Egg Free

Beef & Veggie Burritos 

*Makes 10 small/medium burritos

Double Batch of My Grain Free Spinach Tortillas

1 lb of Ground Beef

1 Cup of Chopped Red Onion

3 Cloves of Minced Garlic

1 Tablespoon of Oregano

1/4 teaspoon of Sea Salt

Few Grinds of Pepper

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2 Cups of Chopped Red Cabbage

3/4 Cup of Chopped Broccoli Florets

1/4 Cup of Diced Celery

1/2 Cup of Diced Carrot

3/4 Cup of Diced Red Bell Pepper

1 3/4 Cups of Diced Cremini Mushrooms

2 Cups of Chopped (small) Baby Kale

3 Cloves of Minced Garlic

1 Tablespoon of Minced Fresh Rosemary

1 Tablespoon of Minced Fresh Thyme

1/4 teaspoon of Sea Salt

Few Grinds of Pepper

1 Tablespoon of Avocado Oil

1/4 Cup of Beef Broth

2 Cups of Daiya Cheddar Style Cheese (I like to buy the block and grate it, I think it tastes better and melts better)

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Make tortillas and cool.

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Saute the first block of ingredients and set aside. Then, saute the cabbage, broccoli, celery, carrots, bell pepper, mushrooms, kale, garlic, and herbs in the 1 Tablespoon of avocado oil. Season with salt and pepper, add the first block of sauteed ingredients and stir together. Add the 1/4 cup of beef broth and stir. (I use grass fed lower fat ground beef…if you are using a high fat ground beef, you may not need to add the beef broth for moisture).

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**If you are making these to eat immediately, then you’ll want to quick heat your tortillas in a frying pan as you assemble the burritos. I just heat a frying pan on medium high and heat the tortillas for a minute or so on each side. Then, add the filling and top with cheese, fold it up and serve. You can use any type of pan to heat and crisp the tortilla and do not need oil.

**If you’re meal prepping these for the freezer, then you’ll want to cool the ingredients completely before assembling. Then, assemble one by one and wrap each in a piece of parchment, layering the burritos in a freezer bag.

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To reheat you can either wrap them in foil for a softer burrito or leave them naked for a bit of a crunch on the outside. Preheat the oven to 375 degrees and bake for about 30-35 minutes turning once.

You will have a few plain tortillas left over. They store well in the fridge for a few days or for a month in the freezer. If freezing, place a piece of parchment between each tortilla and stack. Double bag and freeze.

 

 

 

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