High Protein Meal Prep Burritos Recipe

Name: High Protein Meal Prep Burritos
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 10
Cuisine: Mexican
Ingredients: 4 g Uncooked White Rice washed; 15 g Tomato Passata/Purée for rice; 15 g Tomato Paste for rice; 75 ml Beef Broth; 4 Garlic Cloves diced; 1.5 tsp Chicken Stock Powder; 1 tsp Black Pepper; 1 tsp Onion Powder; 1/2 tsp Cumin; 1.5 kg Extra Lean Beef Mince; 1/2 Brown Onion diced; 1 packet Low Sodium Taco Seasoning; 2-4 tsp Chipotle Paste adjust to taste; 1 g Tomato Paste for beef; 1 g Tomato Passata/Purée for beef; Cilantro/Coriander for beef and topping; 1/2 Lime squeezed; 1 Large Flour Tortillas warmed (e.g. Mission Carb Balance); 35 g Nacho Cheese Sauce per burrito; 45 g Low Fat Greek Yoghurt or Low Fat Sour Cream per burrito; 3 g Light Sriracha Mayonnaise per burrito; 25 g Light Grated Cheddar Cheese per burrito, e.g. Bega 50% Less Fat

AI-generated · Verified on May 30, 2026

10 servings

20 min prep

40 min cook

60 min total

Meal prep Beef Mexican

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About

Macro-friendly burritos with seasoned Spanish-style rice and chipotle beef mince. Makes 10 burritos at approximately 663 calories each with 55g protein per serving.

Ingredients

4 g Uncooked White Rice (washed)
15 g Tomato Passata/Purée (for rice)
15 g Tomato Paste (for rice)
75 ml Beef Broth
4 Garlic Cloves (diced)
1.5 tsp Chicken Stock Powder
1 tsp Black Pepper
1 tsp Onion Powder
1/2 tsp Cumin
1.5 kg Extra Lean Beef Mince
1/2 Brown Onion (diced)
1 packet Low Sodium Taco Seasoning
2-4 tsp Chipotle Paste (adjust to taste)
1 g Tomato Paste (for beef)
1 g Tomato Passata/Purée (for beef)
Cilantro/Coriander (for beef and topping)
1/2 Lime (squeezed)
1 Large Flour Tortillas (warmed (e.g. Mission Carb Balance))
35 g Nacho Cheese Sauce (per burrito)
45 g Low Fat Greek Yoghurt or Low Fat Sour Cream (per burrito)
3 g Light Sriracha Mayonnaise (per burrito)
25 g Light Grated Cheddar Cheese (per burrito, e.g. Bega 50% Less Fat)

Steps

1

Cook the Spanish Rice
cook 25 min

In a large pot, combine the washed uncooked white rice, tomato passata, tomato paste, beef broth, diced garlic cloves, chicken stock powder, black pepper, onion powder, and cumin. Stir to combine. Bring to a boil, then reduce heat to low, cover, and cook until all liquid is absorbed and rice is tender, approximately 18–20 minutes. Remove from heat and let steam for 5 minutes.
2

Brown the Beef
cook 10 min

In a large skillet or pan over medium-high heat, cook the diced brown onion until softened, then add the extra lean beef mince. Break it apart and cook until browned with no pink remaining.
3

Season the Beef
cook 5 min

Add the taco seasoning, chipotle paste, tomato paste, and tomato passata to the cooked beef. Stir to combine and cook for a further 3–5 minutes until the sauce thickens. Remove from heat and stir in fresh cilantro and a squeeze of lime juice.
4

Warm the Tortillas
prep 5 min

Warm the tortillas one at a time in a dry pan or in the microwave until pliable.
5

Assemble the Burritos
serve 10 min

Lay each warm tortilla flat. Add 120g of Spanish rice and 150g of seasoned beef to the center. Top with 35g nacho cheese sauce, 45g Greek yoghurt or sour cream, 30g sriracha mayo, 25g grated cheddar cheese, and fresh cilantro. Fold in the sides and roll tightly into a burrito. Repeat for all 10 tortillas.