Beef and Bean Burrito Recipe Baked
Beef and Bean Burrito Bake
A twist on the traditional Mexican beef burrito, baked in the oven and topped with gooey melted cheese.
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NutritionPer Serving
- Calories527
- Carbs22g
- Protein58g
- Fat20g
- Saturates8.1g
- Sugars13g
For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there's important stuff to know in the blurb!
Our variation on the traditional Mexican beef burrito is filled with lean minced beef, kidney beans and red peppers, all in a spicy tomato and garlic sauce and covered in a gooey, cheesy topping.
We've used thin, spring onion omelettes instead of tortilla wraps for this recipe which not only helps to keep the calories lower, but means that our Beef and Bean Burrito Bake is suitable for gluten free diets as well! A cheesy topping made with 0% fat Greek yoghurt and low fat Cheddar cheese keeps this dish slimming friendly without compromising on flavour.
This Beef and Bean Burrito Bake has a nice, warming heat to it, but if you prefer your food spicier then you can in an extra, chopped fresh chilli to your beef mix – leave the seeds in for maximum heat! Similarly, if you're really not a fan of spicy food then you could also leave the jalapeños off the top of your burritos. We think they add a really nice element to this dish, but it'd still be delicious without them!
What diets is this Beef and Bean Burrito Bake suitable for?
This Beef and Bean Burrito Bake is suitable for gluten free diets.
It can also be made suitable for vegetarian diets as long as you swap the following ingredients out for vegetarian alternatives:
- 5% beef mince
Please make sure to double or triple check all of your ingredients if you're cooking for people with allergies.
How Weight Watchers friendly is this Beef and Bean Burrito Bake recipe?
Weight Watchers' new PersonalPoints plan calculates each individual's Points allowance based on their unique food preferences and goals. This means we're no longer able to offer exact WW points for our recipes.
The good news is that all of our recipes are still Weight Watchers friendly! If you have any questions about your Points budgets or you're unsure how a certain recipe will fit into your plan, please reach out to Weight Watchers directly.
Do you need any special ingredients to make this Beef and Bean Burrito Bake?
You should be able to find jalapeños in brine or water in your local supermarket. If not, you can use freshly sliced jalapeños instead!
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How many calories are in this Beef and Bean Burrito Bake?
There are 527 calories per portion in this Beef and Bean Burrito Bake which means it falls into our Special Occasion category.
You could easily cut the portion size in half and serve it with an accompaniment to cut the amount of calories down!
This Beef and Bean Burrito Bake is perfect if you're following a calorie controlled diet, and fits well with any one of the major diet plans such as Weight Watchers.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website .
Step 1
In a bowl beat 6 eggs with a fork, then add the spring onions.
Step 2
Spray a frying pan with low calorie cooking spray and place on a medium heat.
Step 3
Pour 1/4 of the egg mix into the pan and swirl to coat the bottom of the pan, cook for about 1 minute until the egg has set, then carefully flip over and cook for a further 1 minute.
Step 4
Place the cooked omelette onto some greaseproof paper and then repeat until you have 4 omelettes in total. Place a sheet of greaseproof paper between each omelette to stop them from sticking together. Save until later.
Step 5
Preheat the oven to 200°C.
Step 6
Spray a frying pan with low calorie cooking spray and place on a medium heat.
Step 7
Cook the onions, garlic and peppers for 2 minutes until soft, then add the beef mince and cook for a further 3 minutes until the mince has browned.
Step 8
Add the tomato puree, tinned tomatoes and kidney beans to the pan.
Step 9
Then add the oregano, chilli flakes, black pepper, cumin, balsamic vinegar and continue cooking for 10 minutes.
Step 10
In a bowl beat the remaining 1 egg with a fork and add the Greek yoghurt and 60g of the Cheddar cheese. Put to one side.
Step 11
When the mince has cooked add 1/4 of the mix into the middle of one of the omelettes leaving a 1cm gap around the sides.
Step 12
Fold in the sides of the omelette, then fold the bottom over the top to encase all of the filling. Repeat this until you have four egg burritos.
Step 13
Place the burritos into an ovenproof dish then top with the yoghurt and cheese mix.
Step 14
Place 4 or 5 of the drained jalapeños onto each burrito and sprinkle with the remainder of the Cheddar cheese.
Step 15
Bake in the oven for 20 – 25 minutes until piping hot and golden brown on top.
What could I serve with this Beef and Bean Burrito Bake?
This Beef and Bean Burrito Bake really is a meal in itself, but if you wanted to serve it with an accompaniment then a mixed salad or any of the following would work really well:
How do you know when this Beef and Bean Burrito Bake is cooked?
The filling needs to be cooked until the veg is tender and the mince is cooked through, which should take around 15 minutes.
To finish your bake, pop in the oven until it's piping hot and the cheese on top has melted and turned golden brown. This should be about 20 – 25 minutes.
Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.
How long can you keep this Beef and Bean Burrito Bake in the fridge?
Once you've put it out, ideally you should eat it within 4 hours.
If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of this Beef and Bean Burrito Bake in the fridge for around 2 – 3 days.
Can I freeze this Beef and Bean Burrito Bake?
Yes you can! This recipe can be frozen, but please remember to do the following;
- Freeze it as soon as it is cold enough.
- Use a container or bag that is suitable for freezing.
Don't forget to add a label with what it is, and on what date you put it in the freezer!
How do I reheat this Beef and Bean Burrito Bake?
From chilled: Place in a microwave proof container with a loosely fitting lid and heat for 3 – 5 minutes until piping hot.
From frozen: Allow to defrost, and heat covered in the microwave for 4 – 7 minutes or until piping hot.
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Beef and Bean Burrito Bake
A twist on the traditional Mexican beef burrito, baked in the oven and topped with gooey melted cheese.
- Prep Time
25 MINS
- Cook Time
50 MINS
- KCals 527
- Carbs 22G
- Serving
- Metric/Cups
Instructions
- In a bowl beat 6 eggs with a fork, then add the spring onions.
- Spray a frying pan with low calorie cooking spray and place on a medium heat.
- Pour 1/4 of the egg mix into the pan and swirl to coat the bottom of the pan, cook for about 1 minute until the egg has set, then carefully flip over and cook for a further 1 minute.
- Place the cooked omelette onto some greaseproof paper and then repeat until you have 4 omelettes in total. Place a sheet of greaseproof paper between each omelette to stop them from sticking together. Save until later.
- Pre-heat the oven to 200°C.
- Spray a frying pan with low calorie cooking spray and place on a medium heat.
- Cook the onions, garlic and peppers for 2 minutes until soft, then add the beef mince and cook for a further 3 minutes until the mince has browned.
- Add the tomato puree, tinned tomatoes and kidney beans to the pan.
- Then add the oregano, chilli flakes, black pepper, cumin, balsamic vinegar and continue cooking for 10 minutes.
- In a bowl beat the remaining 1 egg with a fork and add the Greek yoghurt and 60g of the Cheddar cheese. Put to one side.
- When the mince has cooked add 1/4 of the mix into the middle of one of the omelettes leaving a 1cm gap around the sides.
- Fold in the sides of the omelette, then fold the bottom over the top to encase all of the filling. Repeat this until you have four egg burritos.
- Place the burritos into an ovenproof dish then top with the yoghurt and cheese mix.
- Place 4 or 5 of the drained jalapeños onto each burrito and sprinkle with the remainder of the Cheddar cheese.
- Bake in the oven for 20 - 25 minutes until piping hot and golden brown on top.
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Recipe notes
Add 1 chopped red chilli into your mince mix if you prefer your food spicy!
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