Reduced Fat Beef & Salsa Burritos

These burritos prove that lighter doesn’t have to mean boring. Lean ground beef seasoned with chili powder and cumin gets mixed with chunky salsa and chopped spinach, then wrapped in low-fat flour tortillas with reduced-fat cheddar.

Draining the beef drippings after browning is what cuts the fat without cutting the flavor. The chili powder and cumin carry plenty of punch on their own, and the salsa adds moisture and acidity that keeps the filling from tasting lean and dry.

Spinach does double duty. It adds iron and fiber while stretching the filling so each burrito feels substantial. Squeeze the thawed spinach dry before adding it, or it’ll water down the seasoned beef.

Kitchen Tips

• Brown the beef fully until no pink remains, breaking it into small crumbles. Larger chunks don’t fold well into tortillas
• Stir the cheese in off the heat. Residual warmth melts it smoothly without it clumping or turning oily
• Warm the tortillas before filling. Cold tortillas crack when you fold them, and the burrito falls apart
• Drain the thawed spinach thoroughly in a clean towel. Squeeze hard. Any remaining water makes the filling soggy and the tortilla tears

Variations

• Turkey swap: Use lean ground turkey instead of beef for an even lighter version
• Bean addition: Stir in a can of drained black beans for more fiber and protein
• Baked burritos: Line them seam-side down in a baking dish, top with extra salsa and cheese, and bake at 375°F (190°C) for 15 minutes until bubbly