This Tex Mex Burrito Meal Prep Recipe Only Takes 30 Minutes To Make

we're making Tex-Mex style burritos in this one they taste absolutely fantastic they're super easy to make and all of the ingredients can be swapped and changed to your dietary requirements so there's no need to worry about that we're going to start out with two brown or yellow onions as usual we're going to remove both sides slice it in half and then just remove those annoying skins and you can save all of the scraps for a stock slice the onion in the half moon position going lengthways into thin or medium sized strips we want them to be a little bit chunky because we don't want these to be completely cooked through we're then going to need two bell peppers or capsicums I'm going to be using green for this recipe and everyone does this differently I just like to slice them in half rip out the core and seeds remove the pith with my fingers and then just bang it on the bench to remove those excess seeds we're then going to thinly slice this the same size as the onion because these are going to be cooked together we want them to cook at the same rate moving on we're going to need two avocados make sure they're ripe and obviously these ones are quite small so you can use more if you need to slice around the seed be careful of your hand and you can do it on a board if you want to be more safe remove the seed and they've also had people in the comments saying that you can squeeze the the avocado and yeah it does work but it's really messy and you do end up wasting some of the avocado so it's a lot easier to just scoop it out of a spoon for that avocado we're also going to need half a lime slice this in half and then save half of it for another drink or another recipe squeeze that juice into the avocado and then hit this up with some sea salt flakes to taste you can also go in with some black pepper as well if you wanted to then just use a fork or a Masher just to break this up and I like to keep it a little bit chunky I don't like to have it completely smooth but it's completely up to you and your personal preference with that done we can then put this in the fridge until we're ready to serve and these are the macros for the avocado alone obviously there's not much to it but they do have quite a bit of calories these next ingredients are all optional they're just fillers for the burrito I'm going with two baby cars or Romaine lettuces just shred this up into nice thin strips the correct terminology for this in the culinary world is chiffonade and I do recommend giving this a good wash because there is quite a bit of dirt in this the next optional ingredient is 150 grams of mozzarella cheese just grate this on a box grater and then we can put both of these aside for the time being now for the fajita mix place a large pan over a medium-high heat add in two teaspoons of an oil of your choice then we're going to slide in the onions as well as those capsicums or bell peppers hit up with a little bit of sea salt flakes to taste as well as some cracked black pepper if you wanted to then we're going to saute this for about five to six minutes just until it's beautifully golden brown and nice and soft but still has that little bit of a bite you can either flick the pan with your hand like what I did here or you can use a spatula or wooden spoon it's completely up to you but after about six minutes you should have something that looks like this which is nice and golden brown also a little bit soft as well as a little bit firm so let's now add in one and a half grams of both ground cumin and smoked paprika this is going to add an earthy warmth Smoky peppery notes as well as a nice color head it out with some salt to taste and then we're just going to mix and cook for about one minute just to get that infusion into those onions and bell peppers or capsicums depending on where you're from leaving us with this that can then be removed from the stove top and just kept the side for the time being and these are the macros per portion for the vegetable fajitas let's then place that same pan back over a medium high heat and then three teaspoons of an oil of your choice slide in 500 grams of turkey mince and you can also use beef chicken or pork if you wanted to change it up hit it out with some salt to taste then let this sit for about two minutes which will form a beautiful crust on the bottom before we can then get in there of a spatula or a wooden spoon and then mix and break this up cooking this for about seven to eight minutes making sure that it's completely cooked through now once that is cooked through we're going to add in seven grams of ground cumin for that earthy warmth two and a half grams of sweet paprika for a nice peppery note in color two and a half grams of chili powder for a nice heat if you don't like the heat don't add it then we're going to add in 200 grams of salsa of your choice I've gone with the classic Old El Paso for this you can also make your own if you wanted to but with that all in just give this a really good mix around cook it for two minutes until it's reduced and coating everything really well these are the macros full of turkey mince and obviously these would change if you change the protein now to get these wrapped up we're going to need five tortillas I've gone with flour for this recipe but you can use corn or even gluten free add on that avocado as well as some black beans that have been drained and rinsed then we're going to go over with that vegetable fajita mix the Turkey mix the chiffonated lettuce as well as the mozzarella cheese and all of the weights and nutrition values for these fillers are in the description as well as included in that final macro card that you'll see in a minute as for wrapping I like to fold in the sides then bring back from the bottom over to the top tucking it in with my fingers and then just make sure those sides are completely tucked in before scrunching it back on that top piece rolling it completely over you might have a better technique but what we're then left with is these beautiful burritos that are nicely wrapped and ready for the next step it's then up to you you can toast these before wrapping them or you can wrap them fresh like what I'm doing here and these will last four days in the fridge and up to four months in the freezer but if you wanted to toast them before wrapping them or even just when you're ready to serve just place a pan over a medium high heat add in a spray oil of your choice or a very light drizzle of another oil then place in the burrito fold side down this will seal it all together and just toast about one and a half minutes on as many sides as you can get it obviously it's round shape so it can be a little bit awkward just make sure it's nice and golden brown all over and a little bit crispy it adds a fantastic texture when you are ready to serve depending on if you toasted it or kept it fresh slice it in half you can do it on a slight angle to be a little bit fancy but what we have then just created is these absolutely fantastic burritos that look and smell absolutely incredible also this macro card right here is per burrito and it does include all of those fillers whether you toasted it or not there is only one thing left to do and that is of course we can then dig in this is one of those dishes where the flavor is amazing but it's the texture that takes it to the next level obviously you've got the crunchy tortilla from toasting it you don't have to do that if you don't want to then you've got more texture and crunch from the lettuce as well as the vegetables because we don't want to cook them all the way to the point that they're soft because then it goes with the avocado that's smashed and that's where you get that nice little soft creamy texture from the black beans add amazing flavor as well as the cheese melting through it when you toast it obviously if you don't toast it it's not going to melt but other than that this is absolutely incredible please do try this recipe if you enjoyed this video hit that like button consider subscribing and I'll see you in the next one thanks for watching foreign [Music]

Channel: Chef Jack Ovens

Views: 146,131

Keywords: meal prep, burrito, breakfast burrito recipe, healthy meal prep, meal prep ideas, easy meal prep, how to meal prep, meal prep for the week, meal prep for weight loss, budget meal prep, meal prep recipes, meal prepping, meal prepping for beginners, cheap meal prep, meal prep healthy, meal prep chicken, meal prep on a budget, meal prep recipe, meal prepping ideas, best meal prep, chicken meal prep, meal prep for muscle gain, meal prep to lose weight, healthy recipes

Id: JrOqtiD18uU

Length: 6min 24sec (384 seconds)

Published: Sun Apr 23 2023