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+ servings

Beef and Bean Burrito Bake

  • Prep Time
    25 MINS
  • Cook Time
    50 MINS
  • KCals 527
  • Carbs 22G
  • WW Points:
  • 11 Green
  • 5 Blue
  • 5 Purple
4 Servings

Ingredients

  • 500 g 5% fat lean beef mince
  • 7 eggs
  • 1 onion peeled and diced
  • 1 red pepper deseeded and diced
  • 2 cloves of garlic peeled and crushed
  • 2 spring onions trimmed and chopped
  • 400g tin of chopped tomatoes
  • 1 tin of red kidney beans drained
  • 200 g fat free Greek yoghurt
  • 80 g reduced fat Cheddar cheese grated
  • 60 g jalapeños in brine/water drained
  • 1 tsp dried oregano
  • 1/2 tsp dried chilli flakes
  • 1 tsp cumin
  • 1 tbsp balsamic vinegar
  • 1 tbsp tomato puree
  • 1/2 tsp black pepper
  • low calorie cooking spray
  • salt and pepper to taste

Instructions

  1. In a bowl beat 6 eggs with a fork, then add the spring onions.

  2. Spray a frying pan with low calorie cooking spray and place on a medium heat.

  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.

  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.

  5. Pre-heat the oven to 200°C.

  6. Spray a frying pan with low calorie cooking spray and place on a medium heat.

  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.

  8. Add the tomato puree, tinned tomatoes and kidney beans to the pan.

  9. Then add the oregano, chilli flakes, black pepper, cumin, balsamic vinegar and continue cooking for 10 minutes.

  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.

  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.

  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.

  13. Place the burritos into an ovenproof dish then top with the yoghurt and cheese mix.

  14. Place 4 or 5 of the drained jalapeños onto each burrito and sprinkle with the remainder of the Cheddar cheese.

  15. Bake in the oven for 20 - 25 minutes until piping hot and golden brown on top.