High Protein Burrito Recipe

High protein burrito cut in half and stacked pn top of each next to a small salad.

5 from 7 votes

This healthy high-protein burrito delivers 37 grams of protein with lean ground beef and black beans for a balanced, satisfying meal. Lower in calories, high in fiber, and perfect for meal prep or freezing.

Prep Time10

Cook Time25

Total Time35

Course: Dinner, Lunch

Cuisine: Mexican

Diet: Low Calorie

Servings: burritos

Author: Megan Olson

Ingredients

1 lb Lean Ground Beef
½ cup Red Onion diced
1 Jalapeno diced
15 oz Black Beans canned and drained
15 oz Diced Tomatoes canned and drained
1 cup Corn
1 packet Taco Seasoning
4 High Fiber Tortilla Wraps large

US Customary - Metric

Instructions

Place the ground beef in a large skillet over medium heat with the taco seasoning. Cook the meat 5-7 minutes until it is no longer pink then drain the meat.
Add the red onion, jalapeno, tomatoes, black beans and corn to the skillet. Cook until the veggies are softened then add the ground beef back into the pan.
Divide the beef and veggie mixture into 4 portions and add each portion to a low carb tortilla wrap.
Roll each tortilla around the beef and veggie mixture by tucking the ends in and rolling. Then place the wrapped tortilla in a skillet over medium heat to brown the tortilla, turning every 1-2 minutes or until the tortilla appears browned. Turn and cook again then serve warm!

Notes

One serving equals one burrito.
I used large tortilla wrap for this recipe. You may have a bit of extra burrito meat and beans leftover, depending on the size of the wraps you use. You can make additional burritos if your meat mixture does not fit into the wraps you buy.
Use 90–93% lean ground beef to keep protein high and prevent excess grease.
Simmer off any extra liquid in the meat or beans for better texture and flavor.
Warm tortillas briefly before assembling so they roll without cracking.
Don’t overfill. Keep portions controlled prevents tearing and the burrito reheats more evenly.

Nutrition