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Eating Clean: The P90X Lovin’ Beef Burrito That Keeps on Giving

It’s been a while since I’ve posted a recipe up and while claiming red meat as “clean” might be a stretch for some folks, we’re going baby steps here and this meal… well, this meal is one that should keep you rocking left-overs for at least a week. This Burrito is a little off the usual beaten path of “make it easy” as it does take some equipment and prep but that aside, once it’s in place… P90X approved, fresh-tasting, don’t-think-about-lunch-until-next-week jackpot.

What You Need

Crockpot/Pressure Cooker
2 Cups Water


Slab of Mock Chuck Tender Roast (should be lean and roughly 3g of fat per 3 oz. serving)
2-3 Limes- squeezed
4 cloves garlic, chopped
1 Avocad
1 tub/container of fresh Pico De Gallo (I got mine at… gasp… Wal-Mart)
1 can Black Beans (low sodium and rinsed/drained)
1/2 cup Lime/Garlic Salsa
1 fresh made, cook-yourself tortilla (you can find these refrigerated in the dairy case) OR a 100% whole grain tortilla

1/4 cup Fage 0% Greek Yogurt (I’m still restricting dairy, hence the “optional”)
Sea Salt


Toss that Roast in a crock pot (for 8 hour, all day cooking) or pressure cooker (for a 90 minute cook time) filled with 1 or 2 cups water. Douse said roast with cilantro, lime juice, a sprinkle of optional sea salt and garlic.  Set your crockpot/pressure cooker to “optimal roast cooking time” (should say in the instructions– usually 8 hours for crock pot). Mix your black beans with salsa and set aside for later.

When your roast is done, the burrito building begins!

With tortilla by your side (fresh out of the bag if you go pre-cooked, pan-prepped if you go “fresh”) measure out 4- 8 oz. of your roast (now shredded with a fork) and place on tortilla. Add 1/4- 1/2 a sliced avocado (or 1/4 cup of guacamole made form your avocados– just mash 3-4 avocados together and add salsa to liven to it up), a serving of pico, 1/4 cup of your black bean/salsa mix and a squeeze of lime. If you’re feeling sassy and dairy-like, add 1/4 of Fage 0% yogurt for “sour cream”.

Seal, fold and eat. This’ll be a thick and meaty burrito– one you should be able to enjoy making quick and easy for lunch over the next few days thanks to that roast.

The (Macronutrient) Breakdown:

Macros based on using Fage 0%, 6 oz. of shredded Roast and 1/2 avocado. You can lower the calorie/fat count by going with 1/4 avacado and/or 4oz. of roast. Trim the carb count by eliminating the beans.

Calories: 491
Fat: 17 g (with over 55% of these fats from the essential and AWESOME fats found in the Avocado)
Carbs: 47 g
Protein: 37 g

Nutrition is key to your program success whether it’s P90X, Insanity or a Chalene Johnson program. If you’re looking to stay on track and receive personal tips and advice, add me as your free coach and mentor right here

2 Comments : Leave a Reply

  1. Jim says:

    I am so making this. The shredded pork is a welcome change from the “brown ground beef” that seems to usually be the first ingredient in recipes like this. Look like it’s going to be Mexican food tonight for me.

  2. Romall Smith says:

    When angie gets back from visiting family i’ll have to make a few :)

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