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Loaded Burrito

Prep Time: 15 minutes

Cook Time: 15-20 minutes

Servings: 10-12



10-12 large CrepiniⓇ Egg Wraps with (Cauliflower or Gluten-Free Grains)
16 ounces ground beef
1 tablespoon canola oil
2 teaspoons chili powder
2 teaspoons ground cumin 
¼ teaspoon garlic powder 
¼ teaspoon onion powder 
¼ teaspoon kosher salt 
16-ounce bag frozen cauliflower rice 
2¾ cups green or red enchilada sauce 
1½ cups refried black or pinto beans, warmed (optional) 
12 ounces (3 cups) shredded Mexican cheese



    1. To a large non-stick skillet over medium heat, warm the oil.
    2. Add ground beef to the pan, breaking it up into pieces with a spatula. 
    3. Once meat is almost cooked through, add chili powder, cumin, garlic powder, onion powder, and salt to the skillet. Stir and cook for an additional 2 minutes. Remove from heat and set aside. 
    4. Cook cauliflower rice according to package directions. 
    5. To a small saucepan over medium heat, warm the enchilada sauce. Keep warm while you assemble the burritos. 
    6. Add ¼ cup of the cauliflower rice to the middle of a Crepini, top with ¼ cup beef, followed by 2 tablespoons of the refried beans. 
    7. Fold in the sides and roll into a tight burrito shape. Place on a plate. 
    8. Repeat process with remaining ingredients. 
    9. Top each burrito with ¼ cup enchilada sauce and ¼ cup shredded Mexican cheese. Place in the microwave and warm until the cheese has melted, 2-4 minutes. Serve immediately. 


    Nutritional Information (Per Serving)

    Calories:312 Total Fat: 14.7g Cholesterol: 94mg Sodium: 382mg Total Carbohydrates:19.5g (4.4g carbs if omit beans) Protein:26.6g 



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