This recipe is super simple, very filling, and easy to throw together. They can also be made ahead of time and then thrown into the oven whenever you are ready to bake!
INGREDIENTS
1lb 93/7 lean ground beef
1 cup (112g) 2% reduced fat mexican blend cheese
¾ can vegetarian refried beans
1 small can enchilada sauce
¼ cup salsa
Tortillas of some kind
DIRECTIONS
Preheat oven to 375*
Brown ground beef in a skillet. Mix together the enchilada sauce and salsa in a separate bowl. Add refried beans and 2/3 of the enchilada sauce mixture to the beef and let simmer for roughly 5 minutes, or until mixture starts to thicken a bit. Add in ¾ of the cheese and mix until cheese is melted.
Evenly scoop mixture (I weighed the entire batch and divided it by 8 since 8 fit in my 9x7 pan) into the tortillas and roll up into a burrito. Place into a greased 9x7 pan. Repeat with the remaining 7 tortillas. Once burritos are lined up in the pan (they will be tight/squished together) then pour the remaining enchilada/sauce mixture over tortillas and sprinkle with remaining cheese. Bake for 30 minutes or until edges of tortillas are nice and crispy.
*macros for the filling of 2 enchiladas: 22c, 14f, 35p
I used Joseph’s Lavish Flatbreads that I cut in half for the tortilla portion for me so it would only add an additional 16g carbs for two servings. For a higher carb option, I used mission tortillas which were closer to 25g per tortilla.
You can also use 96/4 ground beef or fat free cheese to reduce the fat content a bit if you are lower on fats.
Comments