Mexican Burrito Recipe

Mexican Burrito Recipe

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naked_burritoMexican Burrito

Happy 5 de Mayo! If you are looking for a recipe for a healthy burrito, you found it here. This recipe offers great substitutes for rice, beans, and flour wrap. It will nourish four people or two people with leftovers. You can eat it naked or wrap it with collard green leaf, which i recommend for added nutrition. Plus is a much healthier alternative to any kind of overly processed flour product. Make it a fun and enriching activity for yourself and family or friends. Help spread the concept of eating healthier but replacing inflammatory foods for nourishing foods.

Ingredients For Beef


1 pound ground beef, grass fed if possible to reduce inflammatory components in conventional meats

1 medium white onion, diced

1 long red chili, diced with seeds

1 can diced tomatoes

4 garlic cloves, finely diced

1 1/2 tsp sweet paprika

2 tsp cumin powder (you can grind whole cumin seeds)

1 tsp coriander seeds powder (you can grind whole coriander seeds)

1 tsp turmeric powder

1 tbsp ghee (or grass fed butter)

1-2 tsp Celtic salt or sea salt (use 1 teaspoon for those with hypertension or whatever other reason)

For roasted sweet potatoes

2 large sweet potatoes, cut in cubes

1 tsp smoked or sweet paprika

1/2 tsp cumin powder

A good pinch of black paper

A good pinch of sea salt

2 tbsp olive oil

redpepper_tomato_salsaFor salsa salad

2 tomatoes, cut in quarters, seeds scooped out

2/3 cup diced roasted red peppers

1 medium cucumber, diced

1/2 cup diced spring/green onion, about 2-3 springs

1/2 cup chopped coriander, leaves and stalks

1/2 lime, juice only

1 small garlic clove, finely chopped

1 small red chili chopped or chili flakes to your heat taste

2 tbsp olive oil

A pinch of sea salt


Heat 1 tabslepoon of ghee in a large, deep frying pan or a casserole dish. Sautee onion until soft and golden. At the same time turn the oven to 390F.

Bring the heat back to high and add beef mince in small chunks. Stir and cook until browned on all sides, about 5-7 minutes. At this time I peel and cut the sweet potatoe – it’s all about efficiency. Remember to stir and break the beef apart regularly at the same time.

Add spices, garlic, salt and chili to the beef and cook for a couple of minutes. Add diced tomatoes and a little water, about half a cup, stir and bring to boil. Then turn to low-medium heat and cook for 25 minutes, stirring occasionally.

Once beef is under way, mix sweet potato cubes with sweet paprika, cumin and olive oil and scatter in a large baking tray. Bake for 15 minutes at 190C.  Take out of the oven, sprinkle with a generous pinch of sea salt and pepper, toss around and put back in the oven for a further 5 minutes.

Final step is to prepare the salsa salad. Dice tomatoes, cucumbers and red peppers, add chopped coriander, garlic, spring onion and chili and season with lime juice, sea salt and olive oil. Mix together well and set side until serving.

Cut avocado into quarters and drizzle with some lime juice to prevent discoloration. Once everything is ready, divide between four bowls and serve with a quarter avocado each.

collard-green-wrapsOr add everything to a large leaf of collard greens!

Preparation time: 15 minutes

Cooking time: 30 minutes


Adapted Recipe from Eat Drink Paleo

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