Skillet Burritos
Skillet Burritos are a mix of juicy ground beef, diced tomatoes, creamy avocado slices, and cheesy goodness! This one-skillet dinner is ready in 30 minutes, and it combines all of your favorite Mexican flavors!
Servings : 4
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion , chopped
- 1/8 teaspoon salt
- 1 pound 98% lean ground beef
- 1/8 teaspoon ground cumin
- 1/8 teaspoon paprika
- 1/4 teaspoon chili powder , or to taste
- 1/4 teaspoon garlic powder
- salt and fresh ground pepper , to taste
- 2 cups diced tomatoes (you can also use a 14-ounce can diced tomatoes)
- 1 can (15-ounces) red kidney beans, rinsed and drained
- 1/2 cup water
- 4 (6-inch) whole wheat flour tortillas, each cut into 6 triangle shaped wedges
- 1 cup Shredded Taco Blend Cheese
For Garnish
- plain non-fat yogurt or sour cream
- avocado
- green onion , chopped
Instructions
- Heat olive oil in a large skillet; add onions, season with salt and cook for 2 minutes, or until translucent.
- Add beef and cook until browned, stirring occasionally; drain.
- Return to heat and season meat with cumin, paprika, chili powder, garlic powder, salt and pepper.
- Stir in tomatoes and kidney beans.
- Add water and bring to a boil.
- Lower heat to medium-low and continue to simmer for 7 minutes.
- Stir in tortilla wedges.
- Add cheese on top and remove from heat.
- Cover skillet and let stand for 5 minutes, or until cheese is melted.
- Garnish with yogurt or sour cream, avocado, and green onions.
- Serve.
Notes
RECIPE SOURCE: DIETHOOD
Nutrition
Calories: 319 kcal | Carbohydrates: 8 g | Protein: 32 g | Fat: 17 g | Saturated Fat: 7 g | Cholesterol: 96 mg | Sodium: 359 mg | Potassium: 681 mg | Fiber: 1 g | Sugar: 4 g | Vitamin A: 395 IU | Vitamin C: 13.2 mg | Calcium: 238 mg | Iron: 4.1 mg | Net Carbs: 7 g
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.