High Protein Beef and Potato Burritos

10 meals

From a reel by Aussie Fitness — watch the original

Ingredients

• 1kg Diced Potatoes (Carisma Potatoes)
• 1 Tsp Olive Oil
• 1 Tsp Salt
• 1 Tsp Italian Herbs
• 1 Tsp Onion Powder
• 1 Tsp Garlic Powder
• 1 Tsp Chilli Powder
• 1.5 Tsp Smoked Paprika
• 1 Diced Onion
• 1.5kg Extra Lean Beef Mince
• 100ml Worcestershire Sauce
• 80g Tomato Paste (Leggo’s Garlic & Herb)
• 4 Garlic Cloves, diced
• 15 Eggs (optional, add 300g egg whites for extra protein)
• add 300g egg whites for extra protein
• 100g Blended Cottage Cheese (optional, keeps eggs fluffy + adds protein)
• 10 Large Tortillas (Simsons Pantry Large Low Carb Protein Wraps)
• 25g Sriracha Mayo per burrito (Flying Goose, or mix 250g light mayo with 10g sriracha and divide evenly)

Instructions

1. Season the diced potatoes with olive oil, salt, Italian herbs, onion powder, garlic powder, chilli powder, and smoked paprika.
2. Cook the seasoned potatoes and the diced onion until tender.
3. Brown the beef mince in a pan, seasoning it with the same spice blend used for the potatoes (salt, Italian herbs, onion powder, garlic powder, chilli powder, and smoked paprika).
4. Add the Worcestershire sauce, tomato paste, and diced garlic to the beef and cook through.
5. Prepare the egg mixture by whisking the eggs (and optional egg whites and cottage cheese) together, then scramble them.
6. Warm the tortillas in a pan on low heat for 30 seconds per side.
7. Assemble the burritos by layering the beef mixture, potatoes, onion, and eggs into the tortillas, then add sriracha mayo.
8. Roll the burritos tightly.