My Life in Moderation

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Baked Beef & Bean Burritos

MACROS: 408 cals, 22g fat, 2.6 net carbs, 28.7g protein, 2.3g sugar

Organic Ingredients

1lb lean ground beef (any ground meat will work)

15 oz can black soy beans (Eden's Organic, 1 net carb per serving)

2-3 tbsp Taco Seasoning

1/2 cup salsa or pico de gallo

1 tbsp coconut oil

10 lg crimini mushrooms, chopped

2 green bell peppers, chopped

1/3 cup yellow onion, minced

1 jalapeño, chopped (seeds in if you like spicy)

1 1/2 cups finely grated sharp cheese

6 tortillas (I use La Tortilla Factory, LG tortillas)

Real Salt & black pepper, to taste

Pinch of crushed chili flakes

1-2 tbsp parsley or cilantro, chopped (for garnish)


In a large pan, brown and crumble the beef. Season with Real Salt, black pepper, and crushed chili flakes (if you like the spice). When almost cooked through, add the taco seasoning, black beans and salsa, and cook for a few more minutes. Remove from the pan and into a large bowl, and mash into a sort of paste with a potato masher. In the same pan from before, cook the vegetables for 5 minutes in the coconut oil. Add the meat mixture back into the pan and stir to combine. Lay out your tortilla (lengthwise if using a FlatOut), and put some of the meat mixture down the middle in a long line. Sprinkle on a bit of cheese. Roll tightly, and place in a greased glass baking dish, seam-side down. Repeat (I got 6 burritos out of this recipe). Bake at 400 for 15 minutes, and then broil on high to brown the tops!! Garnish with parsley or cilantro. Serve with a dollop of sour cream or greek yogurt, or Salsamole!