YOUR SOLIN GENERATED RECIPE
Beef and Bean Burrito Bake
Sautéed lean ground beef and fiber-rich black beans rolled into a whole wheat tortilla and baked until the cheese is bubbly and golden.
INGREDIENTS
4 oz Ground beef (93% lean)
0.5 cup Black beans
0.5 medium Whole wheat tortilla
0.25 cup Red enchilada sauce
0.5 oz Sharp cheddar cheese
0.25 cup Red bell pepper
0.25 cup Yellow onion
0.25 cup Plain Greek yogurt
0.5 tsp Chili powder
0.25 tsp Cumin
0.25 tsp Sea salt
0.25 tsp Black pepper
0 tsp Avocado oil
PREPARATION
Preheat your oven to 375°F and lightly grease a small oven-safe baking dish with a touch of avocado oil.
In a skillet over medium heat, add 1 tsp of avocado oil and sauté the diced onion and red bell pepper until they are soft and translucent.
Add the ground beef to the skillet, breaking it up with a wooden spoon, and season with chili powder, cumin, sea salt, and black pepper.
Once the beef is fully browned, stir in the black beans and half of the red enchilada sauce, simmering for 2 minutes to meld the flavors.
Lay the whole wheat tortilla on a flat surface and spoon the beef and bean mixture into the center.
Roll the tortilla tightly and place it seam-side down in the prepared baking dish.
Pour the remaining enchilada sauce over the top of the burrito and sprinkle evenly with the shredded sharp cheddar cheese.
Bake for 10-12 minutes until the cheese is completely melted and the edges of the tortilla are slightly crisp.
Remove from the oven and serve immediately with a dollop of plain Greek yogurt on top as a clean alternative to sour cream.