One of the things I cannot stress enough is that if your diet is boring, so will you be. I ate the same thing day-in and day-out for several months when I first started dieting, and all it did was make me crazy for my cheat-day. It doesn’t have to be that way, but it took me a little while to figure that out.
I challenge myself regularly to take my favorite foods and find creative ways to cut the calories from them. I look at it as an opportunity to eat MORE during the day, which is a win-win. You fuel your body, you are never starving for food, and you work in all your macros – whatever that looks like for you (because everyone IS different).
The following burrito recipe will of course vary with the products you choose. As I made them, each dish is 261 calories total. For 7 servings, I used the following things:
- 1 can “Old El Paso” refried beans – vegetarian style (315 cals. entire can)
- 1/2 packet of seasoning – burrito, fajita, taco, whatever you fancy
- 1 avocado that I turned into guacamole (325 cals. entire avocado)
- 1 flour tortilla wrap (the kind I used are 60 calories per)
- 1/2 lb 99% lean ground turkey (260 cals total)
- 1 tbsp. Herdez queso blanco (20 cals per tbsp.)
- 1 small can of red enchilada sauce (I barely used half of it).
- I cut up a jalapeno, diced some onion, and added them + minced garlic into a pan on med/high heat with some olive oil to sauté them. Then I added the ground turkey and cooked it all together.
- I prepared the avocado into guacamole as the turkey cooked.
- Heat the refried beans on low heat, mixing the packet of your choice seasoning into it for flavor.
- Pre-heat your oven to 450 degrees.
- Whether it’s easier for you to spread all the tortillas out and divvy the ingredients equally, or do it one at a time, I lined the middle of each tortilla with a line of beans, then guac, then the turkey/pepper/onion/garlic mix, and then I drizzled 1 tbsp. of the queso blanco on it before tucking the ends and rolling it into a burrito.
- I lined each of the burritos in a glass baking tray that I coated with non-stick spray. Then I drizzled red enchilada sauce over the tops of the burritos and stuck them in the oven for 15 minutes.
- Enjoy these little suckers! I had some beans left over, so I used them as a “side” to dip my burritos in.