Quick and Easy "Healthy" Burrito Recipe
So, I had the full intention to make an awesome "What I Ate Wednesday" post for today, but on Monday I woke up with a runny nose, and Tuesday I woke up with a full-blown cold. This left me very forgetful, as I panicked and immediately tried to fend off the worst of it. In fact, at this very moment I'm drinking gallons of OJ and waiting for my honey lemon tea to cool down.
Anyway, I thought I would share the things I remembered to capture, and hope this super easy, kind of healthy burrito recipe makes up for it!
I got kinda hungry before practice, so I ran home and grabbed some bananas to tide me over until later. I also guzzled tons of water because I wanted to make sure I was hydrated for my first practice of the season, which went way better than expected.
I ate a can of pineapples while I cooked my pre-dinner burritos. Probably a bad idea considering my sore throat, but I have no regrets :P Somehow following the theme of my practice, the burritos came out better than expected, and I was happy that I managed to make it a little healthier, too.
I made some cheese and broccoli soup and a few baked potatoes with salt, pepper, butter, and sour cream for my late dinner. No protein, but I was fine with it. Both were really easy to swallow and tasted amazing. By the way, why did no one tell me sour cream on potatoes tasted that good?! No wonder restaurants are always throwing it on them!
I'm hoping this cold will disappear by next week, so I'll have a much better offering of food to showcase. Let me know what you guys do when you're sick. Do you have any home remedies that you rely on?
Quick and Easy "Healthy" Burrito
1 tbsp. olive oil (or whatever oil you prefer)
1 packet taco seasoning (homemade or store-bought)
1 small onion, diced
2 cups ground beef or turkey or whatever protein you want (beans, perhaps?)
1/2 cup prepared chunky salsa
6 multi-grain or spinach tortillas, warmed (you can also use lettuce)
1 handful of spinach
Shredded cheddar cheese (optional)
2 tbsp. sour cream (optional)
2 tbsp. guacamole
Yield: 4 small burritos, or 2 large ones.
Saute the onions and oil over medium heat for about 5 minutes or until translucent. Add your ground beef and cook until meat is almost cooked through. Add seasoning to taste. I also added a splash of water here to keep the meat from becoming too dry. Cook meat mixture for 5 minutes (or until cooked through) and set aside.
Assemble the burrito! Tortilla, cheese, beef, spinach, salsa, sour cream, guacamole, and more cheese. You can add things in whatever order you choose, of course. Just make sure you don't add too much (like I did). Roll your burrito.
You can stop here and eat it as is, but I threw mine in a skillet on medium high for about 4 minutes on each side to get that classic burrito look to it. You can make these ahead and store them in the fridge for about 2 days, and in the freezer for about a month (probably).
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