Second in the “Eating Healthy(ish) on the road…” series
Can you believe this was made in my hotel room?
On Monday evening, I had gone to a “Mexican/Tex-Mex” (not really, but they said they were), restaurant in Austin and got a combination beef and chicken fajitas. I normally prefer enchiladas and not fajitas, but I had a mission in mind…leftovers for Tuesday lunch!
So, for Tuesday’s lunch, I decided to forgo the hotel lunch provided to us and make my own (healthy) burrito!
Ingredients:
1 La Tortilla Factory Multigrain burrito
2 strips of fajita steak
2 strips of fajita chicken
1/3 cup reduced fat shredded jack cheese
2 tbs salsa
~1/4 cup Goya Refried Black Beans
So, assembly is a breeze, put the beans on the tortilla, break up the fajita meat and distribute evenly, put cheese on top then a spattering of salsa. Roll up the burrito (it should be pretty full) and microwave for ~45 seconds or so (the microwave in my room has no digital display, so I just ballpark and wait for popping).
Key lessons:
- Attempt to order dinners that will produce versatile leftovers
- Utilize a nearby grocery store to get some basics that will complement the cuisine you are hoping to try for dinner (in my case, “Mexican” = tortillas (versatile for any cuisine in my opinion), salsa, shredded cheese, beans)
- If you are getting an item such as refried beans, be sure to get one with a tab so you don’t have to get a can opener and get a bunch of ziploc containers so you can save the rest for a future meal in your mini-fridge
Nutrition:
267 cal
11 g fat
22 g carb
14 g fiber (solely from the use of my favorite tortilla)
26 g protein
