Eating to get lean shouldn’t have to mean beige meals that taste like a sun-bleached sombrero. This streamlined burrito from online health coach Joe Wicks delivers the man-fodder you crave minus the belly-pudge you don’t.
It owes its piquant taste profile to the potent spice mix, not fat and sugar, so you can savour 200 grams of juicy steak without a kilojoule OD.
In addition to the known metabolism-boosting traits of chillies and paprika, the sweetcorn in this recipe delivers 14g of hunger-busting complex carbs (again, with less than 1g of fat in tow) to maintain your energy during your next HIIT session.
And with 12 per cent of your daily fibre needs to boot, you won’t be craving dessert as soon as you finish your last mouthful. Topped with coriander to stimulate insulin and balance your blood-sugar levels, it’ll put the “taut” in “tortilla”.
INGREDIENTS
Serves two
Salsa
• 2 tomatoes
• ½ Spanish onion
• Coriander, handful
• 2 jalapeño chillies
Burrito
• 2 x 200g rump steaks
• 150g black beans
• 150g sweetcorn
• 1 white onion, chopped
• 1 garlic clove, chopped
• 1 tbsp coconut oil
• 1 tsp cumin
• 1 green chilli, chopped
• 1 tsp paprika
• 1 lime, juice only
• 50g lettuce
• 2 wholegrain tortillas
METHOD
1/ Make the salsa first because the smell of cooking steak will drive you crazy if you’re just back from the gym. Dice the tomatoes, onion, coriander and jalapeños and mix them up in a bowl.
2/ Preheat the pan to high and season the meat with salt and pepper. Cook the steaks until medium-rare. Remove from the heat, rest, and carve into chunks. No nibbling.
3/ Empty a can of black beans into a saucepan. Warm on medium heat for 4-5 minutes, then drain the water, saving excess beans for your next meal. Drain the sweetcorn, then mix the corn with the beans.
4/ Fry onions and garlic, add steak, cumin, chilli and paprika, then squeeze in the lime. When heated, mix with the corn and beans in a bowl. Brown the tortillas, then add the steak mix, lettuce and salsa.
NUTRITIONAL INFO
61g carbs
58g protein
16g fat
2860kJ
