Crispy Bean and Cheese Burritos are guaranteed to be family approved, and perfect for an easy weeknight meal. They include seasoned refried beans and fresh shredded cheese layered inside a tortilla and cooked until crispy.
16ounce canrefried beans
1/2cupshredded Mexican blend cheese, or cheddar cheese
salsa, for dipping
Add the refried beans, salsa, chili powder, garlic powder and cumin to a mixing bowl and stir until smooth.
Spoon about three tablespoons of the bean mixture onto the center of a flour tortilla and smooth into a thin layer.
Sprinkle with a large pinch of shredded cheese. Roll tightly. Repeat with remaining tortillas.
Heat 1-2 tablespoons of oil in a large saucepan over medium-high heat. Place a few burritos, seam side down, into the pan.
Turn them every 30 seconds or so as they cook until they are golden and crispy on all sides.
This low-carb taco salad recipe is healthy, easy to make, and it’s ready in less than 30 minutes. It’s packed with delicious southwest flavors!
KeywordLow-carb taco salad recipe
AuthorSalt & Lavender
1poundextra lean ground beef
1/4medium red onionchopped
1/2cupMexican shredded cheese blend
Handful little tomatoeshalved
1 small head romaine lettucetorn into bite-size pieces
1tablespoonadobo sauce (see note)
Salt & pepperto taste
Add the olive oil, beef, and spices to a skillet over medium-high heat. Cook, using a spoon to break the meat up into smaller pieces (and stir often), for around 7 minutes or until it’s cooked through.
Meanwhile, prep your other salad ingredients and add them to a large salad bowl.
Add the dressing ingredients to a small bowl and whisk them together.
Once the ground beef is cooked, sprinkle it over the salad. Add dressing and toss. Serve immediately.