Make ahead breakfast burritos to grab for breakfast on the go when you need it most.
The Bestest Breakfast Burritos
Burritos to go, at a moments notice
Ingredients
- 10 large Flour Tortillas
- 1.5 kg Extra Lean Ground Beef
- 1 tbsp Olive Oil
- 50 g Low Fat Cream Cheese
- 200 g Low Fat Cheddar Cheese shredded
- 1 large Bell Pepper diced
- 1 medium Onion diced
- 1 medium Carrot shredded
- 150 g Frozen Spinach
- 1 156ml Canned Tomato Paste
- 3 tbsp Taco Seasoning
- Salt and Pepper to taste
Instructions
- Chop the bell pepper and onion into a small dice, then shred the carrots and cheddar cheese.
- Heat a large pot over high heat and add the olive oil. Once the oil is heated, add in the ground beef, ⅔ (2 tbsp) of the taco seasoning and season with salt and pepper. Using a wooden spoon or potato masher, break up the ground beef until it’s pebbly. Cook until the ground beef is browned, its water has evaporated and it starts to fry in its own fat. Then remove the cooked ground beef to a large bowl and set aside.
- Reduce the heat to medium, then add in the prepped bell pepper, onion, carrot, frozen spinach and the remaining (1 tbsp) taco seasoning to the pot. Mix to combine and cook until the vegetables start to soften, about 7 mins.
- Add the cooked ground beef back to the pot, along with the tomato paste. Mix to combine and allow the tomato paste to lightly caramelize.
- Add the cream cheese to the mixture and stir to help it melt through the burrito filling.
- Shut off the heat and let the burrito filling cool slightly. Assemble your burritos by adding even portions of the shredded cheese and the burrito filling to warm flour tortillas and wrap them up.
- To freeze, wrap the burritos tightly in aluminum foil and store in the freezer.
- To reheat, remove the frozen burrito from the foil and wrap in a paper towel. Microwave on full power for 2 minutes, flipping halfway through. If desired, toast the burrito on all sides in a lightly greased pan on medium heat or eat as is, heated from the microwave.