If you love burritos but want to find a lighter and more nutritionally dense version of it, you will love this burrito salad! The combo of juicy seasoned beef, crunchy veggies, beans, corn, and creamy yoghurt dressing will fill you up and help you load up on protein too. Crunchy bits of baked wholemeal tortilla and shredded cheddar give it a proper crunch and extra flavour too.🥗
1 portion
- 565 kcal
- 29 g carbohydrates
- 26 g fats
- 39 g protein
Per 4 portions
- 500 g beef mince
- 1 tsp smoked paprika
- 1/2 tsp garlic granules
- 1/2 tsp onion granules
- 1 tsp Vilgain olive oil with chili
- 1 tsp baked peppers chilli sauce
- pepper
- salt
- 200 g iceberg lettuce
- 40 g red bell pepper
- 100 g cucumber
- 160 g sweetcorn
- 370 g red kidney beans in brine
- 150 g plain yoghurt
- 1/2 lemon juice
- 1/2 tsp smoked paprika
- salt
- pepper
- fresh herbs
- Vilgain salted tortilla chips
- 100 g hard cheese
Instructions
-
Season the meat, add salt and pepper and fry using a chilli olive oil. Once cooked through, add in the chilli sauce from roasted peppers.
-
Cut the tortilla into small squares and transfer them to a baking tray. Season with smoked paprika and salt. Spray them with olive oil and bake in the oven for 10 minutes at 180 °C.
-
In a bowl, mix the plain yoghurt with the juice of half a lemon, salt, pepper, smoked paprika and chopped herbs (i.e. parsley or chives).
-
Add chopped lettuce, diced red pepper, cucumber, drained corn and red beans to a large bowl. Add the cooked meat and the dressing. Top with the crunchy tortilla pieces (or you can use pre‑made tortilla chips) and mix well.
-
Top with grated cheese and serve.
-
Enjoy!
