Store safely
Keep leftovers in an airtight container in the refrigerator and use within a few days when appropriate for the ingredients.
Beef Mushroom Burrito
A savory flour tortilla wrap filled with lean ground beef and earthy sautéed mushrooms for a meaty, umami-rich texture. Complemented by melted cheese and a hint of garlic, the mushrooms add bulk and nutrients while keeping the burrito juicy. This is a satisfying, hand-held meal that is both filling and packed with protein.
A savory flour tortilla wrap filled with lean ground beef and earthy sautéed mushrooms for a meaty, umami-rich texture. Complemented by melted cheese and a hint of garlic, the mushrooms add bulk and nutrients while keeping the burrito juicy. This is a satisfying, hand-held meal that is both filling and packed with protein.
Ingredients
- 2 piece(s) Whole Grain Tortillas
- 150 g Mushroom
- 50 g 99% Lean Beef Ground
- 1/2 medium onion Onion
- 50 g Romaine Lettuce
- 2 tbsp Low Fat Yogurt
- 1 tbsp Vegetable Oil
- 1 piece(s) Garlic
- 30 cup Cooked Red Kidney Bean
Instructions
- Preheat the oven to 125℉ (50℃) and bake the crust for about 10 minutes.
- Chop the mushrooms, onions and garlic cloves.
- Turn on the heat. Add the vegetable oil to the pan. Add and sauté the minced garlic and onion.
- Add the minced beef, flatten it with a spatula, and fry on one side until browned.
- When both sides are browned, poke the beef with a spatula.
- Add the mushrooms and red beans. Stir-fry and season with salt and black pepper.
- Use a spoon to spread the yogurt evenly over the crust. Lay the lettuce flat.
- Place the mushrooms and beef on top of the lettuce, roll up the pie, and enjoy!
Storage and Meal Prep Tips
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